Kaberi Dutta ChatterjeeDirector, KAA Media · Narrative Architect | Director, KAA Media Inc.

Ilish macher dim bhaja for lunch in Canada 🇨🇦🇮🇳

30 May 2020 · 3 min

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This content was created by Kaberi Dutta Chatterjee. This content was uploaded by Kaberi Dutta Chatterjee. This is a YouTube video titled "Ilish macher dim bhaja for lunch in Canada 🇨🇦🇮🇳" (posted May 30, 2020). The excerpt is a single-speaker cooking demonstration in English with some Bengali/Hindi terms, in which the presenter prepares fried ilish (hilsa) fish eggs, describes ingredients and brands (mentions Patanjali chutney), cooking steps, temperature, and personal preferences about onions and masala while narrating the process.

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Guys, so I'm frying. This is इलिशमाचे दीम, and I am sure you are not going to like this because this is the leftover दीम from last week, and this is I'm frying for somebody else with a different flavor. But yes, I'm going to add two chutneys, which is the brand which is here. Here you go. I only use the best, and I think Patanjali brand is very good. So just add a bit too suggestive for this guy, for this one. And okay, temperature should be higher. And this is almost done. This is not— this is just with kanchalanka, and this is with much of tail, lots of tail and beans. So I'm going to have this for lunch today. And this I'm going to cook with some kachapiyaj and kanchalanka. That is for somebody else. Just add a little bit of onions, so not to overwhelm the taste. And I can add a little bit of masala. This should be a good, nice dollop of masala. So this has to be stirred very well. You see, it should be just left with the beans. The flavor of I don't like the piyaj, masala piyaj part of it, but yeah, some people love with piyaj, so I'm just experimenting. I don't like with onions too much. Onions, piyaj. Look at this, veggies are done. And let me take a screenshot of me trying on one of the eggs. No, I don't think that's possible. It's too hot. Okay, bye-bye.