Wednesday, 5/04/2017

Choitro , last month of the previous year, diminishing its effervescence as here comes the moment of joy and fervor for all the Bengalis

Poila Boishakh is the first day of the Bengali calendar, celebrated on 15 April in the Indian state of West Bengal by the Bengali people and also by minor Bengali communities in other Indian states. The traditional greeting for Bengali New Year is “Shubhô Nôbobôrsho” which is literally “Happy New Year”.

For Bongs Pohela Boishakh is the day for feasting and cultural program. Young ladies clad in white saris with red borders and men clad in dhuti and kurta.
Any festivity does call for a sumptuous spread of feast and cleanliness.


My Poila Boishakh feast is to be completely safe from germs spread by cockroaches. Cockroaches that hide behind the shelves, in all cracks and crevices. Thanks ‘LAL HIT’ as its ‘Deep reach nozzle’ helps reach nooks and cranny of the kitchen and keeps it clean.


Don’t let these cockroaches contaminate food and utensils behind your back to spread food poisoning and disrupt your Family’s health ever. Use LAL HIT not just this Pohela Boishakh but every time during kitchen cleaning. It now comes in fresh Fragrance as well.


Pohela Boishakh is the time to celebrate and Bengalis cook plethora of delicious delicacies. Amongst that one is “Shorshe Ilish” Hilsa in Mustard Gravy.


• Hilsa Fish : 5-7 (pieces) around (600gm)
•Black Mustard Seed: 2 tbsp(soaked in lukewarm water)
•Nigella seed/Kalonji: 2 tbsp
•Turmeric Powder: 1tsp
•Green Chilli: 8-10 (slit)
•Red Chilli Powder: 1/2 tsp
•Mustard Oil: 4tbsp
•Salt : As per the taste


1. Prepare a thick paste of Mustard either in grinder or with the help of “Shilnora” or “Shilbatta” by adding 2 green chillies and 1 teaspoon of salt and keep it aside.

2. Rub fish pieces with 1 teaspoon salt and ½ teaspoon turmeric powder and keep them aside.

3. Heat 3 tablespoon of Mustard oil in a deep pan (preferably Karai) till the oil changes colour.

4. Temper hot Oil with Nigella Seed and also add Tomato paste (optional) and cook in medium flame till oil comes from the mixture.

5. Pour mustard paste, turmeric powder, slit green chillies, red chilli powder and water to the mixture and boil it in medium flame.

6. Now add Fish pieces slowly to the mixture and cook it in a low flame for at least 10 minutes (Pan should be covered with a lid in this stage)

7. Uncover the Pan and pour 1 Tbsp. of raw Mustard oil over the gravy and bring it to boil.

8. At desired consistency take it out from the gas.

9. Ilish macher Jhal is ready to serve with steamed rice.

Let’s celebrate a healthy , germs free and make this Pohela Boishakh a SuperHit with LAL HIT .

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