Thakur Barir Ranna

Thakur Barir Ranna

“Thakur Barir Ranna” (Foods from the Tagore Kitchen) written by Purnima Tagore (daughter of Pramatha Choudhury and Nalini Devi). In the occassion of 150th birth anniversary of Rabindranath Tagore, this book was published with a variety of cuisine and recipes listed in the book. In the preface, these recipes are collected from a recipe book handed down to her by her aunt, Indira Devi Choudhurani. Indira Devi, the favorite niece of Rabindranath Tagore, had never entered a kitchen or cooked on a regular basis. But whenever she liked a dish, she would make it a point to collect the detailed recipe from the cook and note it down in her book. The author has also included some of her own recipes in the book. It is not that all the recipes were from Jorsanko Thakurbari, but of course they are from the Tagore kitchens in general.
The book has been divided in multiple sections like vegetarian dishes, fish dishes, eggs, meat, desserts, and pickles. It’s not that the recipes are exciting but the book is a good read too. The book has no pictures but one can clearly visualize the colorful and flavorful dishes in minds eye.

1. Fish Stir-fry (Maach Chachchari)
2. Mourala Maacher Ambal
3. Egg Chao Chao

Fish Stir-fry (Maach Chachchari)

Ingredients

Fish – Rui or Katla of 500 Gram
Potatoes – 6
Onions – 8
Mustard Oil
Turmeric – 2 tbsp
Red Chili Paste
Salt – as required
Green Chili

How to make
First of all fry the fish.
You’ll need potatoes and onions. Heat oil to fry onions and then add the potatoes.
When the potatoes turn brown, add turmeric and red chili paste.
Add salt and green chili.
You may add tomatoes if you’d like.
After frying the spices, add water and cover.
Add fish to the boiling sauce.
Cook till the gravy thickens.

Mourala Maacher Ambal

Ingredients

Mourala Fish – 500 gms
Oil – As required
Turmeric paste – 3 tbsp
Green Tamarind puree – 6

How to make
Fry the fish in oil, then add turmeric.
Add green tamarind puree.
Add sugar and salt to taste and cook till the sauce thickens.
Ripe tamarind puree can also be used.

Egg Chao Chao

Ingredients

Eggs – 4
Onions – 6
Dry red chili whole – 4
Garlic - 4 cloves
A pinch of turmeric,
Little cumin seeds (jeera),
Clarified butter (ghee).
Salt – as per requirement.

How to make
Make a paste of red chilies, garlic, turmeric, and cumin. Slice the onions into fine shred. Heat ghee on a pan and fry the onions. Add the spice paste and fry well. Break the eggs and mix it into spices. Cook in low heat. When the egg cooks and turn reddish, add a little water and salt. When the water dries off, the dish is done.