আহা! রান্না টা দেখে মন ভরে গেলো.. আমরা কাঠ বাঙাল, তাই ঠাকুমার হাতে মুইঠ্যা (মুঠো) ঠিক এভাবেই রান্না হতো, মনে আছে। ধন্যবাদ তোমাদের, for opening one precious window of my memory
We use mustard oil for whole cooking which makes the whole flavour awesome. Further, the muithyas are not mixed with potato and maida and are shaped somewhat round (in order to justify the name which literally means shaped with palm and fingers of hand) and gently boiled after mixing with spices. The muithyas are shallow fried in order to avoid making them chewy by deep frying. Of course, this classic dish has got different style of cooking in all Bengali household. Nice video during puja for people to try this dish.
I have had both kinds - mixed with potatoes and not mixed. I found without potatoes, the muthias are more chewy and lack softness. Mixing with potatoes makes it softer and deep frying gives it a crispy outside and soft inside.
My mother used to cook this occasionally in exactly the same way, although I don't think she put the dhania and jeera powder in the muthiya itself, probably in the curry. the remaining bones has quite some flesh which cannot be scaped off without getting the bones, and she used to make a delicious "kanta chorchori" with it using just onions, brinjal and mustard paste. I still dont know which I used to prefer - the Muthiya or the Chorchori !!! Thank you for sharing this wonderful recipe
We make a fish stock from the bone and skin and use it for the gravy. It makes the gravy really thick and gelatinous . Maida in muitha and deep frying makes them chewy. Nice video ..
I was thinking the same about the remainder of the fish. Boiling the carcass it and straining the stock will be more productive use of this amazing fish.
This used to be such a difficult recipe during my late Mashis time in the ‘70’s . Need to try it on my next trip to Mumbai . You at Bong Eats have displayed your culinary skills yet again … Bravo Good wishes from London ..
My mom taught me to make this dish and this video brings back so many memories. Especially scraping the fish off the bones part kinda made me tear up a little. Because I always did that part for my mom back home and she used to be so proud of how meticulously I did that. Now a thousand miles away from home, I miss this dish like hell.
ইনসিয়া দি, কি সুন্দর করে মাছ টা মাখালে আর গোল গোল বল তৈরি করলে ☺☺🤗🤗 তারপর gatte আর patra এর মত রোল করে steam করলে... খুব মজা লাগছিল দেখতে। Every videos of Bong Eats justifies cooking. Lots of love.
My maa used to make this recipe, I have always been a fan of the delicacies prepared by her. Today,she is no more with us. I never learnt this recipe from her while she was alive, but today when she's no more I'm going to prepare it❤
অসাধারন প্রস্তুতি। এক্কেবারে গুছনো পরিষ্কার কাজ। মুইঠl গুলো অপূর্ব হয়েছে। অনেকদিন পর বেশ ভালো লাগলো ইনসিয়া' র দক্ষ হাতে র কারিগরি দেখতে💖 পুজোর অনেক অনেক শুভেচ্ছা ও ভালোবাসা entire bongeats পরিবার কে💖💖
Wonderful to see such a recipe which is getting lost in this fast paced life. My parents make kata chorchori with the remains of the chitol skin and that is devoured with more relish than the muithya or chitol macher kola torkari.
Aj korlam ranna ta. Oshadharan hoyeche sudhu matro tomader jnno..ato sundor protek jiniser measurements diye ranna korle valo to hobei..Thank you Bong eats
Nice recipe. This one is different from my version that I have learned from my mother. We don't use any potato in the kofta. We make round kofta and don't fry it in deep oil. This version looks very different. Hope to try it sometimes. Thanks for uploading the recipe.
I dont know the taste or how it will be , but one thing i can say , I really appreciate the amount of hard work you have put into... Hats off to your hard work.
Great recipe. In a version my Bangal MIL makes it, she uses garlic in the kofta and egg instead of flour as a binder. Tried your version and it is a clear winner. Cheers❤
We use the skin and bones for a delicious kata chochchori. Deep frying at a high temperature is our preferred method because it browns the outside quickly without cooking the insides too much. Takes less time than shallow frying in batches too.
@@BongEats absolutely agree with the deep frying part. The idea is to just have a crispy outside and soft inside. Also, my mom used to use the spine and skin part to make a delicious chaal chochori with aloo and begun! Yum!
I have two questions- 1. Why did you use vegetable oil and not Mustard oil? 2. Why did you add ginger later and not when you were frying onion and garlic?
এটা কিন্তু একেবারেই ঠিক হল না! এই রান্নাটা ভয়ানক কঠিন, but you made it look as easy as Sachin Tendulkar used to make batting look easy!! This video must carry a disclaimer notice, যে follower রা fail করলে কর্তৃপক্ষ দায়ী নয়! 😜
Cooking is an art. If you differ with the procedure and have better suggestions, then go ahead. Do a video on same item. Put the link here, and we will be enriched through your recipe. Thanks in advance Paul babu.
Osadharon......suvo bijoya...... opekkha kore thaki apnader video jonno ....lv from Kolkata ❤️❤️❤️❤️❤️apnader video joto dekhi tao notun mone hoy....onek ranna sikhe gelam apnader video dekhe
Your cooking is so similar to my mother in law's....she too is an excellent cook. However there is a slight variation in the gravy......I will try yours soon. Thanks a lot for your wonderful recipes....I wish you were more frequent.
Tomader 2 jon ke suvo mahastami😘😘.....ei pujo atmosphere e erokom ekta apurbo dish amader upohar dewar jonno tomader onek dhhonnobad......amar rasun er paste bananor process ta khub valo legeche......kintu ami maacher kaata charanor process ta clearly bughte parini
I'll never make it. But I'm watching it nonetheless. And I know that I'll watch it many more times over days, months & maybe years. That's the attraction of Bong Eats. Thank you
Brilliant! The cutting of the fish was also authentic. These days fishmongers keep the backbone on the other side to increase the size of the "koor" (slices of the stomach of the Chitol) with which the "chochchori" (mustard sauce curry) is made. By the way what have you done to the leftover skin and bones after making the "Muithya" (from closed fists(?) or "Kola" as Sylhetis say (probably because the logs resembles the shape of banana)? Baangals don't throw them away!
Watching at 1am and feeling hungry. A very difficult dish to make so I don't usually ask mom to make even though I really love it a lot! Btw loved this video ❤️❤️very skilled undoubtedly. ❤️
So nice presentation of muitha making..... please make more videos and one suggestion you can show the eating videos too after cooking so that we can get to know the expression 😀😀😊😊
আহা! রান্না টা দেখে মন ভরে গেলো.. আমরা কাঠ বাঙাল, তাই ঠাকুমার হাতে মুইঠ্যা (মুঠো) ঠিক এভাবেই রান্না হতো, মনে আছে। ধন্যবাদ তোমাদের, for opening one precious window of my memory
অবশেষে ফিরল সেই কাব্য। পুরনো ছন্দে পুরনো বর্ণে আর পুরনো গন্ধে।
We use mustard oil for whole cooking which makes the whole flavour awesome. Further, the muithyas are not mixed with potato and maida and are shaped somewhat round (in order to justify the name which literally means shaped with palm and fingers of hand) and gently boiled after mixing with spices. The muithyas are shallow fried in order to avoid making them chewy by deep frying. Of course, this classic dish has got different style of cooking in all Bengali household. Nice video during puja for people to try this dish.
I have had both kinds - mixed with potatoes and not mixed. I found without potatoes, the muthias are more chewy and lack softness. Mixing with potatoes makes it softer and deep frying gives it a crispy outside and soft inside.
We too do not use maida or boiled potatoes to make the muithyas.
Alu ditai hobe ..tobe amer mone hoy maida na dila o cholbe ..mixing potato is part of the recipie.
Potatoes are necessary but not maida!using potato it will be soft
Yes mustard oil is infact a must even while frying te boiled cheetol keema
My mother used to cook this occasionally in exactly the same way, although I don't think she put the dhania and jeera powder in the muthiya itself, probably in the curry. the remaining bones has quite some flesh which cannot be scaped off without getting the bones, and she used to make a delicious "kanta chorchori" with it using just onions, brinjal and mustard paste. I still dont know which I used to prefer - the Muthiya or the Chorchori !!!
Thank you for sharing this wonderful recipe
We make a fish stock from the bone and skin and use it for the gravy. It makes the gravy really thick and gelatinous . Maida in muitha and deep frying makes them chewy. Nice video ..
👍👍
I was thinking the same about the remainder of the fish. Boiling the carcass it and straining the stock will be more productive use of this amazing fish.
This is such a nostalgic dish for me. My 'bangaal' Daadu absolutely adored this dish when he was with us. Ah, you guys brought all those Nostalgia. 💞
👍👍
This used to be such a difficult recipe during my late Mashis time in the ‘70’s .
Need to try it on my next trip to Mumbai .
You at Bong Eats have displayed your culinary skills yet again …
Bravo
Good wishes from London ..
Ranna ta kintu khubee kothin. Amar ma k korte dekhtam... But tomra eto sundor kore sekhao.... Mone hochhe just a cake walk ❤️
Anjali, luchi - cholar dal and now a video from you guys.
My Astami sorted for this year.🤩
My mom taught me to make this dish and this video brings back so many memories. Especially scraping the fish off the bones part kinda made me tear up a little. Because I always did that part for my mom back home and she used to be so proud of how meticulously I did that. Now a thousand miles away from home, I miss this dish like hell.
ইনসিয়া দি, কি সুন্দর করে মাছ টা মাখালে আর গোল গোল বল তৈরি করলে ☺☺🤗🤗
তারপর gatte আর patra এর মত রোল করে steam করলে... খুব মজা লাগছিল দেখতে।
Every videos of Bong Eats justifies cooking. Lots of love.
👍👍
The most authentic bengali food blog that I have ever come across. Kidos
I have stayed in Kolkata for over 10 years , and I had to say , there is a different charm in kolkata’s fish market💞
My maa used to make this recipe, I have always been a fan of the delicacies prepared by her. Today,she is no more with us. I never learnt this recipe from her while she was alive, but today when she's no more I'm going to prepare it❤
Being a 'bangaal' this dish feels like a major nostalgia trip!
অসাধারন প্রস্তুতি। এক্কেবারে গুছনো পরিষ্কার কাজ। মুইঠl গুলো অপূর্ব হয়েছে। অনেকদিন পর বেশ ভালো লাগলো ইনসিয়া' র দক্ষ হাতে র কারিগরি দেখতে💖
পুজোর অনেক অনেক শুভেচ্ছা ও ভালোবাসা entire bongeats পরিবার কে💖💖
Deep frying the muitthas make them chewy,,, shallow fry on oil prevent this & keep soft muitthas
My grandma makes this this every winter! And I am from Assam. It is a delicacy enjoyed in Assam as well!
Assam has many bangal people that is why😄its not authentic to the assamese
@@Ishani2603jikj “enjoyed in Assam as well” i don’t see where I mentioned it being “authentic to the Assamese”
I could probably never make this dish myself. But I do appreciate the high quality video content. 👍
We don't even get the right fish in Ireland (or even all of Europe) . 😭
😭😭😭😭😭😭😭😭😭
Wonderful to see such a recipe which is getting lost in this fast paced life. My parents make kata chorchori with the remains of the chitol skin and that is devoured with more relish than the muithya or chitol macher kola torkari.
Agreed the kata chorchori is to die for
Aj korlam ranna ta. Oshadharan hoyeche sudhu matro tomader jnno..ato sundor protek jiniser measurements diye ranna korle valo to hobei..Thank you Bong eats
Nice recipe. This one is different from my version that I have learned from my mother. We don't use any potato in the kofta. We make round kofta and don't fry it in deep oil.
This version looks very different. Hope to try it sometimes. Thanks for uploading the recipe.
I am first, delicious muitthya recipe, subho maha astomi 👌👌😃😃
Khub sundor. mutho r shape kore banano dekhechi. adbhut sundor lage dekhte.
আমি আমার মায়ের থেকে শিখেছি । আহা কি অসাধারন লাগে খেতে ।
জিবে জল এসে গেল, মাছ ছাড়ানোর পদ্ধতি টা সত্যিই অনবদ্য।
Beautiful recipe ...thanks for sharing this...happy puja👍
Looking so delicious 😋 😍 👌
I will surely make it tomorrow
I dont know the taste or how it will be , but one thing i can say , I really appreciate the amount of hard work you have put into... Hats off to your hard work.
Great recipe. In a version my Bangal MIL makes it, she uses garlic in the kofta and egg instead of flour as a binder. Tried your version and it is a clear winner. Cheers❤
If you use the fish spine in the stock, it will become further delicious! Also would shallow frying be better than deep frying?
We use the skin and bones for a delicious kata chochchori. Deep frying at a high temperature is our preferred method because it browns the outside quickly without cooking the insides too much. Takes less time than shallow frying in batches too.
@@BongEats post video of the katachochori too
@@BongEats absolutely agree with the deep frying part. The idea is to just have a crispy outside and soft inside. Also, my mom used to use the spine and skin part to make a delicious chaal chochori with aloo and begun! Yum!
That kata chachchari with eggplant can even give tough fight to the muithya itself
@@parijat_sen true!
I have two questions- 1. Why did you use vegetable oil and not Mustard oil? 2. Why did you add ginger later and not when you were frying onion and garlic?
Long frying of ginger in oil gives a subtle bitter taste … even i have seen my mother avoid frying ginger for long …..
@@hridayamusings4445 frying and whisking with spices in oil on fire is different
As usual, excellent. Garlic paste banabar technique ta dekhte darun lagchilo.👌👌 Happy Durga pujo.
এটা কিন্তু একেবারেই ঠিক হল না! এই রান্নাটা ভয়ানক কঠিন, but you made it look as easy as Sachin Tendulkar used to make batting look easy!! This video must carry a disclaimer notice, যে follower রা fail করলে কর্তৃপক্ষ দায়ী নয়! 😜
Cooking is an art. If you differ with the procedure and have better suggestions, then go ahead. Do a video on same item. Put the link here, and we will be enriched through your recipe. Thanks in advance Paul babu.
Muitha banano sotti ekta art - thik i bolechen ranna ta voyonok kothin. Muitha dekhte round round hoy
@@atanughosh2052 you didn't understand his point. He is appreciating the effort of the video.
Hahahaha
Akmot
There's a similar dish in Borishal region of Bangladesh called chitol mach er kofta. The gravy is a beautifully rich coconut curry.
very nice...very homely preparation and home utensils used..no keta....I like it.
keep it up boss.
Every video of Bong eats is a visual treat to the eyes. 🥰
Osadharon......suvo bijoya...... opekkha kore thaki apnader video jonno ....lv from Kolkata ❤️❤️❤️❤️❤️apnader video joto dekhi tao notun mone hoy....onek ranna sikhe gelam apnader video dekhe
Amazing presentation and finesse. Yummmm
আহা চমৎকার .... দারুণ সুন্দর রান্না ... পর পর স্টেপ গুলো একদম সঠিক ... ❤❤
শুধু কাঁটা আর শিরদাঁড়া দিয়ে চচ্চড়ি দেখিয়ে দিলে আর কিছু বাকি থাকত না 👌👌
What do you usually do with the oil that you scooped up? Reuse it?
Your cooking is so similar to my mother in law's....she too is an excellent cook. However there is a slight variation in the gravy......I will try yours soon.
Thanks a lot for your wonderful recipes....I wish you were more frequent.
Anekbar mone hoyechhe apnader theke jodi ei recipe ti pai!🙂... Thank you 😊
Darun.amra ranna ta sorser tele kori.atyonto priyo ekti ranna
This looks delicious. Please try to make a video on mutton rezala. Thanks for your effort and sharing such amazing recipes.
Kudos to you guys putting so much of hard work making this delectable recipe 😊subho ashtami
This recipe is same as my mother cook I like very much 😋 so delicious recipe
Saptarshi dar videography ta valobasa❤️
amio navanaladay portam. 2003 madhyamik..toder videor frequency kome geche keno re??
Awesome . Ma thamma used to cut the boiled muitha with suto. I miss her so much.
আমি আজ এই পদ্ধতিতে বানালাম, কত সহজ করে দিলেন, অনেক ধন্যবাদ।
muitha gulo puro sossage er moto lag6e.yummmmm
😋😋😋😋😋😋
মুঠোই তো হলোনা বাবা, তাহলে আর মুইঠা নাম হোলো কি কইরা? এতো চিতল সসেজ হইয়া গেলো গিয়া...
Lovely recipe 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
I loved the way you are separating the fish from the bones. It looked so delicious, I could taste from here.
Tomader 2 jon ke suvo mahastami😘😘.....ei pujo atmosphere e erokom ekta apurbo dish amader upohar dewar jonno tomader onek dhhonnobad......amar rasun er paste bananor process ta khub valo legeche......kintu ami maacher kaata charanor process ta clearly bughte parini
Just love the presentation.This way my mother also used to prepare the dish.Thanks for the musical background.
Loved the way u scraped the fish ..
Receioe looked awesome
Thank you..
😊
Akkebarey durdhorshho....opurbor oporey...kono kotha nei ...byassssss
Ostomi te eto sundor recipe😋😋😋
I'll never make it. But I'm watching it nonetheless. And I know that I'll watch it many more times over days, months & maybe years. That's the attraction of Bong Eats. Thank you
Brilliant! The cutting of the fish was also authentic. These days fishmongers keep the backbone on the other side to increase the size of the "koor" (slices of the stomach of the Chitol) with which the "chochchori" (mustard sauce curry) is made.
By the way what have you done to the leftover skin and bones after making the "Muithya" (from closed fists(?) or "Kola" as Sylhetis say (probably because the logs resembles the shape of banana)? Baangals don't throw them away!
একেবারে authentic way.অসম্ভব।।
I have a question can we use different type of fish? And if we can what type of fish should we use?
I have the same question. Especially for people outside Bengal, or India, is there an alternative fish to prepare this recipe?
Substitute of chitol maach?
Amr baba eta khub banae and ami wait korechlm tomader version ta dkhbo bole😊😊 darun laglo❤️
Darun tasty chitol muittha
Nice recipe
Please show a butter fry recipe
Asadharon hayeche rannata,
শুভ মহাঅষ্টমী🌼😇❤️ Love your job (cooking ❤️) guys ❤️🤗😌🙏
pl note u got the fish from gour da.
at gariahat they scrape it for u
Tomra built in hob use korcho ki kitchen?? Which company it is?
Commendable must say. Quite a hard recipe. I am commenting and hitting like before even seeing it.
*_Really looks so tasty & delicious_*
Looks so testy and delicious 😋
Nice preparation and good presentation
Stay safe and blessed
Have a great day
Happy Durga Puja
জিভে জল আনা এটা একটা রান্না 👍👍
Watching at 1am and feeling hungry. A very difficult dish to make so I don't usually ask mom to make even though I really love it a lot!
Btw loved this video ❤️❤️very skilled undoubtedly. ❤️
I just love your passion of cook. Wishing you a very good luck from 🇧🇩..
খুব সহজ তো ---- বানাতে পারতাম না তবে মনেহচ্ছে শিখে গেলাম = ধন্যবাদ আপনাকে
Khub sundor recipe
Asadharan hoyeche
Looks very professional! I think the best cooking video channel! Just curious where did you buy the aluminium kadai from and how thick is it?
Can it be fried in mustard oil as well?
I love chitol maas. Bangladesh/Bengali food is the best in the world!
Chitol maser muthiya toiri korte moyam dite hoy ki?
Dekha jibva jol chole elo 😋😋😋👌👌👌
What would be a good substitute for chitol maach? I don’t think I’ll be able to buy it here.
Apnader rannar video gulo khub valo lage dekte ❤️
Yumm.. Delicious.. Mouthwatering.. Super Tempting 😋😍👌❤️😊
Can anyone please tell me that which fish market is shown at the beginning of the video?
I dont usually like fish but when mommy makes. It's so tasty 😋
So nice presentation of muitha making..... please make more videos and one suggestion you can show the eating videos too after cooking so that we can get to know the expression 😀😀😊😊
Try korar khub echche but voy hoy muithya banate parbo to
can this be prepared with other fish from the sea
Good recipe 😋
এখন রাত্রি ১২:৩০ এ আমি আর মা বসে বসে এটা দেখলাম। অপেক্ষা করছি কাল সকাল হলেই বাজারে ছুটব।
Yummy 😋😋. Tasty 😋😋. Lovely ❤️❤️❤️❤️❤️
can I make this with a different fish like bombay duck :)
You’ll need a firm non-fatty fish. It won’t be the same texture of course since chitol is very meaty.
Lovely
Can we make any other fish also ?
Insiya dii have u ever been to texts?