tag:blogger.com,1999:blog-35578975.post6528079379268681741..comments2024-03-16T06:57:34.250-04:00Comments on Bong Mom's CookBook: Shorshe Chingri BhapeBong Momhttp://www.blogger.com/profile/15407918137263251235noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-35578975.post-36887841582053622442016-07-02T02:44:23.461-04:002016-07-02T02:44:23.461-04:00I use white sorshe and aldo add posto and soak it ...I use white sorshe and aldo add posto and soak it with water for about 15-20 mins and also add 3-4 green chillies and wet grind using a chutney jar but it alwazys makes my gravy taste bitter. Please help.<br />Anonymoushttps://www.blogger.com/profile/05476717946754954945noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-10277940567133955952016-02-03T03:35:22.028-05:002016-02-03T03:35:22.028-05:00Here's another idea..give it a try...posto sor...Here's another idea..give it a try...posto sorshe mix tar bhitor 4-5ta chingri die check it :D Debarghya Duttahttps://www.blogger.com/profile/11126056115629136304noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-16246581367983107762015-05-01T01:01:37.915-04:002015-05-01T01:01:37.915-04:00Dear madam,
Can you kindly post a recipe of 'K...Dear madam,<br />Can you kindly post a recipe of 'Kochupata Chingri bhapa'. I am dying to prepare this at home but have no clue how to do it. Please help me.<br /><br />PoulamiAnonymoushttps://www.blogger.com/profile/01170043106581966815noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-86088611971078712452014-07-24T08:30:17.716-04:002014-07-24T08:30:17.716-04:00Sra, regarding taste buds reacting to mustard past...Sra, regarding taste buds reacting to mustard paste.... being from Sunny South I now find it awesome. In fact I skip the poppy seeds and the curd in the above recipe to enjoy the unadulterated 'Sroshe' tang. Yummy.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-44743759165018184592013-12-05T13:00:50.808-05:002013-12-05T13:00:50.808-05:00This is one of my most favourite Bong recipes!
H...This is one of my most favourite Bong recipes! <br /><br />However, I have one question: how do you grind your mustard seeds? I have found that grinding mustard seeds in the blender often makes them bitter. So, I wanted to know how you ground your mustard seeds. Khushihttps://www.blogger.com/profile/11117001240620507947noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-70507312747922832252013-12-05T12:58:17.140-05:002013-12-05T12:58:17.140-05:00This is one of my favourite Bong dishes ever!
Ho...This is one of my favourite Bong dishes ever! <br /><br />However, I had one question: What do you use to grind the mustard? I have found that grinding in the blender can make the mustard bitter. What exactly is your method? Khushihttps://www.blogger.com/profile/11117001240620507947noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-40874147536777052762013-04-06T22:04:00.297-04:002013-04-06T22:04:00.297-04:00In the absence of a pressure cooker, could a '...In the absence of a pressure cooker, could a 'dekchi' be used to steam the prawns(for 1 minute or more manually)?Sanjithttps://www.blogger.com/profile/02770593436426961559noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-23260090161997178772012-09-16T00:43:18.867-04:002012-09-16T00:43:18.867-04:00Although I did some minor modification, instead of...Although I did some minor modification, instead of using a pressure cooker, i did it straight on the wok with a li'l dose of mustard oilsuchetanahttps://www.blogger.com/profile/14089510425928101174noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-91899070539150981172012-09-16T00:42:13.318-04:002012-09-16T00:42:13.318-04:00Hello
I tried this preparation last week, and I mu...Hello<br />I tried this preparation last week, and I must say it was a great success. Thank you for this recipe.suchetanahttps://www.blogger.com/profile/14089510425928101174noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-90839917300797718372012-07-26T12:12:11.348-04:002012-07-26T12:12:11.348-04:00Well, I have those Futura pressure cookers. So aft...Well, I have those Futura pressure cookers. So after the full pressure builds it starts hissing, then at the same temp I keep between a minute and two. Don't open it then though. Wait for the pressure to subside and open only when the lid opens naturally.<br />If you think it needs to be done a wee bit more, no worries just close and start again. Only remember to put water in the base pf the cooker.<br /><br />Also you can make this dish in the MW. easier and will be done in 5 minutes max.Bong Momhttps://www.blogger.com/profile/15407918137263251235noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-36673851709318902312012-07-26T11:26:15.395-04:002012-07-26T11:26:15.395-04:00Hi Sandeepa, I am planning to make this in couple ...Hi Sandeepa, I am planning to make this in couple of days.... just have one question... after the full pressure is built, do I have to keep the cooker on high heat or lowest heat? Ami kokhoni pressure cooker'e bhape banai ni, tai ektu confused hoye gechhi... tumi ektu help korle khub khushi hobo! :)Anonymoushttps://www.blogger.com/profile/03658698384228394718noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-63623533554095184012012-04-03T18:33:59.030-04:002012-04-03T18:33:59.030-04:00Thank you so much! You are not only a good writer ...Thank you so much! You are not only a good writer and a great cook but also a responsible blogger!!! Congratulation agian for the book deal.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-59500931568553912502012-04-02T15:34:21.144-04:002012-04-02T15:34:21.144-04:00You can definitely bake it. I would say 350-375F i...You can definitely bake it. I would say 350-375F in a conventional oven. Cover it while baking and do not add any water etc., the liquid from the mustard paste and oil should be good<br />If your chingri is small, MW should work tooBongMomhttp://www.bongcookbook.comnoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-30945476488985039462012-04-02T15:21:03.488-04:002012-04-02T15:21:03.488-04:00Thanks so much for posting this....looking for som...Thanks so much for posting this....looking for some idea with "sorse and chingri" and your recipe came up as the first link in Google! Could we try baking it or slow cooking may be (with little water or milk of course)…. if the Pressure Cooker is not available? If so, what temperature (for baking). Any suggestion and/or comment is very appreciated.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-16853576417949965112011-08-28T03:03:28.541-04:002011-08-28T03:03:28.541-04:00I am going to try this recipe soon... seems to be ...I am going to try this recipe soon... seems to be tasty.Jhumarhttps://www.blogger.com/profile/05241173746900611059noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-76957326669504494742011-06-30T01:35:54.606-04:002011-06-30T01:35:54.606-04:00thank you for such a quick reply....I grind it man...thank you for such a quick reply....I grind it manually with SHIL NORA...:-) yes you are right I did that dry grinding mistake.After reading your suggestion I soaked the sorshe in a bowl for 30 minutes,and then ground it with sprinkles of water while grinding.results....heavenly.thank you......prosenjithttps://www.blogger.com/profile/17507332179343193468noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-63396965269070367072011-06-26T21:15:47.010-04:002011-06-26T21:15:47.010-04:00Prosenjit
How are you grinding the shorshe ? Here...Prosenjit<br /><br />How are you grinding the shorshe ? Here in the US I always add a little posto(poppy seeds), green chili and salt while making a wet paste. I have a small wet grinder(Magic Bullet) which works for also small quantities.<br /><br />The problem is not too much shorshe, the problem is HOW you are grinding it. Dry grinding makes it bitter often.<br /><br />Also try with white mustard seeds and see.BongMomhttp://www.bongcookbook.comnoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-15449262661825305342011-06-26T12:17:03.795-04:002011-06-26T12:17:03.795-04:00I did it a couple of times(without poppy seeds) bu...I did it a couple of times(without poppy seeds) but the problem was the gravy and the prawns are becoming bitter.I understand that i am using too much sorshe,but using lesser sorshe how will I get that thick gravy?thanks for sharing so nice recipesprosenjithttps://www.blogger.com/profile/17507332179343193468noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-79723536209277875032010-05-10T11:38:46.857-04:002010-05-10T11:38:46.857-04:00Swati, Yeah you can do without the postoSwati, Yeah you can do without the postoBong Momhttps://www.blogger.com/profile/15407918137263251235noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-87758481336598246412010-05-09T08:30:39.987-04:002010-05-09T08:30:39.987-04:00I like the way you write your recipes. I will try ...I like the way you write your recipes. I will try this out tonight. Is it ok if I dont add posto?Swatihttps://www.blogger.com/profile/04108502389769432352noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-45326833803100264522010-02-03T14:04:14.097-05:002010-02-03T14:04:14.097-05:00Anon
For a regular shoshe bata the posto(poppy se...Anon<br /><br />For a regular shoshe bata the posto(poppy seed) is in very small proportion to the mustard.<br /><br />I have a Magic Bullet which really grinds it well. But my Cuisinart would do a bad job. So if you have one of those small wet grinders that will work betterBong Momhttps://www.blogger.com/profile/15407918137263251235noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-75629670850054755182010-02-03T03:07:44.835-05:002010-02-03T03:07:44.835-05:00I used a regular mixie... is it that u need to gri...I used a regular mixie... is it that u need to grind the mustard rather than use a mixie? do i need to use a particular type of mustard or the common one available in markets will do? any suggestions on the proportions of mustard,poppy seeds and curd for abt 3/4 kg of fish??Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-84690927392469179262010-02-02T13:56:35.730-05:002010-02-02T13:56:35.730-05:00Anon
I know it is difficult to get it just right....Anon<br /><br />I know it is difficult to get it just right. I think the "kind of mixie" plays a very imp part here. What kind do you have ?Bong Momhttps://www.blogger.com/profile/15407918137263251235noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-5334437083449302202010-02-02T12:13:11.251-05:002010-02-02T12:13:11.251-05:00I am just not getting the mustard paste right. I u...I am just not getting the mustard paste right. I used a mixie as I don't have a grinder. First time, I kept the mustard and poppy seeds in water for 30 mins and then crushed it in the mixie...Second time, I tried using curd with the mustard and poppy seeds paste.. but the familiar taste and smell is missing. Any advice for this fan of Illish-n-shorshe-n-doi curry?? :-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-11941556882084680672009-12-03T11:02:48.631-05:002009-12-03T11:02:48.631-05:00Ani
Try in a steamerAni<br /><br />Try in a steamerBong Momhttps://www.blogger.com/profile/15407918137263251235noreply@blogger.com