Showing posts with label Bengali Specials. Show all posts
Showing posts with label Bengali Specials. Show all posts

February 18, 2018

BHAPPA DOI (STEAMED SWEET CURD)

Ingredients:
Beaten curd  - 1 cup
Milk - 1 cup
Condensed milk - 1 tin
Almonds - 6 (blanched and sliced)
Pistachio - 10  (sliced)
Raisins - 5
Water - 2 cups

Method:

  • Beat together curd, milk and condensed milk together till well blended.
  • Add almonds, pistachio and raisins. Mix well.
  • Pour the mixture into a one litre pudding mould. Cover mould tightly with grease proof paper securely tied.
  • Pour water into cooker. Put grid and place mould on grid.
  • Close the cooker and bring to full pressure on high heat. Reduce and cook in low flame for 20 minutes.
  • Remove and allow to cool completely.
  • Open the cooker and take out and uncover mould.
  • Allow to cool to room temperature.
  • Drain off water if any and refrigerate.
  • Chill and serve.

November 06, 2017

GHUGNI (WHITE GRAM IN MASALA)

Ingredients:
Kabuki chana - 150 gms
Ginger paste - 1 tsp
Aniseed - 1/2 tsp
Red chillies - 2
Coconut - 1/2 (grated)
Turmeric - 1/2 tsp
Ghee - 3 tbsp

For Spice powder:
Cinnamon stick - 1" piece
Peppercorn - 8-10
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp

For Garnishing:
Onion - 1 (chopped)
Some coconut strips

Method:

  • Soak the kabuki chana in water overnight. Boil in pressure cooker with salt till tender.
  • Dry roast the spice ingredients and grind them to make powder.
  • Heat 2 tbsp ghee in a pan; fry the coconut pieces till just brown. Mix in the cooked chana and 2-3 cups of water.
  • Add turmeric, ginger paste, and season it to taste with salt.
  • Bring to the boil and continue to cook for 2-3 minutes.
  • In another pan, heat the remaining ghee and add the aniseed and the red chillies and allow these to splutter.
  • Add this is the chana gravy.
  • Stir and remove to a serving dish.
  • garnish with sliced coconut pieces and chopped onion.

September 12, 2017

MOCHAR CHOP (BANANA FLOWER CHOP)

Ingredients:
Banana flower(Mocha)-1
Potatoes - 500 gms
Mustard oil - 2 tbsp
Garam masala - 1 tsp
Bay leaf - 1
Sugar - 1/2 tsp
Green chillies- 2-3  (chopped)
Bread crumbs - 75 gms
Refined oil - 2 tbsp
Salt to taste
Mustard oil for deep frying

Method:

  • Heat the mustard oil in pan; add bay leaf and fry for few seconds.
  • Add the prepared flower, garam masala  and sugar,and fry over medium flame for 2-3 minutes.
  • Mix well and discard the bay leaf.
  • Boil,Peel and mash the potatoes. Mix in the salt and green chillies.
  • Divide into equal portions.
  • Rub refined oil to your hands. Take each portion of the potato mixture and flatten on the plams.
  • Fill the center with a center portion of the mocha mixture and roll into a round chop.
  • Stuff all the potato chops with the mocha mixture in this way.
  • Roll each of the chops in breadcrumbs and deep-fry in mustard oil.

How to clean Banana flower (mocha):
Mocha is the flower or spadix of the banana tree.Oil your hands before preparing the mocha.Peel off one leaf at a time from the banana flower. remove the long stick-like immature bananas. Cut off the tip of the top portion bearing the stylus and discard it. Chop what left and soak in a bowl of water.

Continue peeling the leaves of mocha and chop them until you come to the portion of the spadix, which has barely any fruit. Discard this.

When the entire mocha has been cut into pieces, drain the water in which the mocha pieces have been soaking.

Place the mocha in a suitable sized pan, cover with water and boil for 12-15 minutes. Remove from the fire and drain the excess water.

Squeeze the mocha with your hands and get rid of the excess water. The mocha is now ready for cooking.

August 29, 2017

COCONUT SANDESH

Ingredients:
Milkmaid- 1/2 tin
Paneer- 250 gms
Full cream milk powder- 2 tbsp
Coconut powder- 100 gms
Powdered sugar- 1 tbsp

Method:

  • Blend all ingredients except coconut powder into a smooth paste.
  • Heat the mixture in a thick bottomed pan.
  • Once heated thoroughly, reduce flame. Add coconut powder and cook on slow heat, stirring for 15-20 minutes or till dry.
  • Pour onto a greased plate and cool.
  • When cool, cut into desired size or shape into shell using mould.


August 28, 2017

FISH IN YOGURT (DOI MAACH)

Ingredients:
Fish (rohu, carp) - 500 gms (cubed)
Turmeric -1/2 tsp
Salt to taste
Oil to shallow fry

For the Yogurt gravy:
Yogurt - 250 gms
Turmeric - 1 tsp
Chilli powder  -1 tsp
Sugar - 1/2 tsp
Salt to taste
Mustard oil - 1 tbsp

For talimpu:
Oil - 2 tbsp
Bay leaves - 2-3
Cumin seeds - 1 tsp
Green chillies - 2-3 (to garnish)

Method:

  • Put the fish in a bowl and rub with turmeric and salt; set aside for 10-15 minutes.
  • Heat the oil in a frying pan, shallow fry the fish. Drain and keep aside.
  • Put all the ingredients for the yogurt gravy in a bowl; mix well and keep aside.
  • Heat the oil in a pan, temper with the bay leaves, cumin seeds and green chillies till they flavour the oil; add the yogurt mixture and simmer till the oil comes to the surface.
  • Add the fish pieces and simmer for 2-3 minutes; transfer to a serving dish and garnish with slit green chillies.
  • Serve hot with plain rice.

August 20, 2017

ALOO BHAJA

Ingredients:
Potatoes - 3
Turmeric powder  - 1 tsp
Salt to taste
Oil for deep frying

Method:

  • Peel and cut the potatoes into very, very fine 1" long pieces. 
  • The taste of the potatoes will depend a lot on how fine you cut them.
  • rub salt and turmeric and keep aside for 10 minutes.
  • Heat the oil and put a portion of the potatoes and lower the flame.
  • fry on a low flame till the potatoes are very crispy. Drain the excess oil.
  • Fry the remaining in the same way.
  • Place them on kitchen towel to absorb excess oil. 
  • Store in airtight container.

July 12, 2017

MUSTARD FISH CURRY

Ingredients:
Fish - 600 gms (cut into large pieces)
Turmeric - 1 tsp
Salt to taste
Mustard oil to deep fry
Yellow mustard seeds - 1/4 cup (soaked)
Mustard oil- 2 tbsp
Onion seeds - 1/4 tsp
Green chillies -4 (slit)
Water -  1 cup
Yogurt - 2 tbsp (beaten)

Method:

  • Wash the fish and pat dry; rub with salt and 1/2 tsp turmeric and keep aside for 10 minutes.
  • Heat the oil in kadai and deep fry the fish pieces until light brown and keep aside.
  • Drain the water from mustard seeds and grind to make smooth paste.
  • Heat oil in a pan; add onion seeds and 2 green chillies; fry.
  • Add the mustard paste, turmeric and stir for a half minute.
  • Add the water and salt and bring to a boil; reduce the heat, add the fish and cook for 10 minutes; stir in yogurt and heat gently without boiling.
  • Transfer the curry to serving dish and garnish with green chillies.
  • Serve hot with rice.



March 20, 2017

BENGALI KHICHIDI

Ingredients:
Rice  - 1 cup
Masoor dal -1/2 cup
Moong dal - 1/2 cup
Bay leaves- 2
Dry red chillies- 3
Cloves- 2
Cardamoms - 3
Ghee - 3 tbsp
Onion - 1
Turmeric- 2 tsp
Salt to taste

Method:

  • Soak the rice and the dal in water for 20 minutes.
  • Heat the oil or ghee and fry the onion. Mix in the whole spices and allow them to splutter.
  • Add the rice and the dal and continue to fry for 4-5 minutes. Mix in the turmeric and at least 6 cups of water and pressure cook till the dal and rice is done, and there is still water left. If the water has evaporated, heat another 2 cups of water, add salt and mix into the khichidi.
  • It should be watery and soft.


March 16, 2017

DOODH MAAN KOCHU MALAI CURRY

Ingredients:
Maan kochu  - 400 gms
(a country variety of colocasia
grown in West Bengal)
Turmeric powder -  1 tsp
Salt to taste
Onions  - 100 gms
Cashew nuts - 2 tbsp
Mustard oil - 1 1/2 tbsp
Whole spices - 1/4 tsp
(cardamom, cinnamon , cloves)
Ginger paste - 1/2 tsp
Chilli powder - 1/2 tsp
Fresh coconut milk - 75 ml
(second extract)
Sugar - 1/4 tsp
Green cardamom powder - 1/8 tsp
Fresh coconut milk - 25 ml
(first extract)

Method:

  • Wash maan kochu, peel and cut into half-moon shapes of even size. Boil in enough water to cover, with a 1/2 tsp of turmeric and salt, till cooked. Drain.
  • Peel onions and cut into big chunks.
  • In a separate pan, boil onions and cashew nuts with salt and a pinch of turmeric powder till cooked. Cool and blend to a smooth paste.
  • Heat half the quantity of mustard oil in a wok, add whole spices and ginger paste. Cook the masala, add chilli powder and the onion- cashew paste. Cook till it releases oil indicating the masala is done.
  • Add the second extract of fresh coconut milk, blend over low heat.
  • Remove from heat, cool, strain the gravy, and reserve.
  • Heat remaining mustard oil, add the boiled maan kochu, add gravy, sugar and simmer till the maankochu absorbs the gravy and becomes tender.
  • Add green cardamom powder and the first extract of coconut milk.
  • As it comes to a simmer, remove from heat.
  • Serve hot.


November 23, 2016

STEAM SANDESH

Ingredients:
Fresh chhena - 250 gms
Sugar - 150 gms
Saffron - 1/4 tsp
Rose water - 1 tsp

For garnishing:
Green pistachios - 1 tsp (chopped)

Method:

  • Soak and dissolve saffron in little water and set aside.
  • Mix drained chhena with sugar. Mash with palm till it is smooth.
  • Spread the chhena mixture on a deep metallic square disc.
  • Steam this for 8-10 minutes. Remove and let it cool.
  • Sprinkle saffron liquid and rose water and decorate with chopped pistachios.
  • Keep in the fridge.
  • Before serving, cut into desired shape and size.

October 24, 2016

PAATISHAPTA

Ingredients:
Maida - 1 cup
Rice - 4 tbsp (soaked, drained and powdered)
Baking soda - pinch
Milkmaid - 1/2 tin
Water to make a thin batter
Ghee/Oil for frying
Fresh coconut - 1 1/2 cups (grated)
Nuts and raisins - chopped as per taste

Method:

  •  Mix milkmaid, coconut, nuts and raisins evenly.
  • Blend maida, rice flour, soda and water to make a smooth batter.
  • In a frying pan, heat 1 tsp ghee. Add 2 tbsp of batter and swirl the pan around to coat evenly,
  • When it turns creamy brown, place a little coconut and milkmaid filling at one end and roll over to the other end.
  • Do the same with remaining batter.
  • Serve,

July 26, 2016

RABRIE (SERVED WITH BENGALI RASOGOLLAS)

Ingredients:
Milk - 1 litre
Sugar - 150-200 g
Few strands of saffron

Method:

  • Heat the milk. Lower the flame and continue to cook, stirring all the time till it is reduced to one fourth its original quantity.
  • Add the sugar and stir till it melts. Mix the saffron in lukewarm milk and add to the prepared rabrie.
Note:
Try serving the bengali rasgullas with north Indian rabrie.

BHAPA DOI

Ingredients:
Condensed milk - 1 tin
Unsweetened yogurt - 400 g

For garnishing:
Nuts and raisins

Method:


  • Blend together the condensed milk and yogurt till the mixture is smooth and fluffy. 
  • But do not over-beat. Pour into an ovenproof dish and steam in a steamer for 40 minutes. 
  • Garnish with nuts and raisins and serve with jalebi.

July 02, 2016

BHAPA SANDESH)

Ingredients:
Cottage cheese - 1 kg
Condensed milk -500 gms
Curd - 250 gms
Sugar - 250 gms

For Garnishing:
Pista and almonds

Method:

  • Whip the curd and mix the condensed milk and cottage cheese thoroughly.
  • Add the sugar and mix thoroughly.
  • Transfer the mixture to a pan ; cover and steam cook for half an hour till sandesh is st.
  • Cool and cut into squares.
  • Garnish with chopped almonds and pista.

June 15, 2016

MISHTI DOI

Ingredients:
Milk - 750ml
Jaggery - 50 gms
Almond flakes - 1/2 tbsp
Pistachio flakes - 1/2 tbsp
Saffron - 1/4 tsp (soaked and ground)
Cardamom powder - 1/8 tsp
Curd - 1 tsp

Method:

  •   Boil milk in a heavy bottom pan, stirring all the time. When it reduces to half, add cardamom powder and half of almond and pistachio.
  • Add grated jaggery and simmer.
  • Now add half of the saffron and mix well.
  • Switch off the flame and let it be warm.
  • When the milk is warm, add curd and mix well.
  • Pour into earthern pots. Leave to set. When set, put them in refrigerator.
  • Garnish with remaining almonds, pistachio and saffron.
  • Serve chilled.   
      

                                                

April 23, 2016

SORSHE BEGUN (BRINJALS IN MUSTARD)

Ingredients:
Brinjals – 250 gms
Mustard seeds – 25 gms (ground to paste)
Kalonji seeds – ¼ tsp
Green chillies – 2-3
Turmeric -1 tsp
Red chilli powder – 2 tsp
Salt to taste
Sugar to taste
Mustard oil – 2 tbsp

Method:
  •  Wash brinjals and cut into quarters.
  • To make the mustard paste, soak mustard seeds in water for 10 minutes and grind to a coarse paste.
  • Heat mustard oil to smoking point. Add kalonji seeds and green chillies.
  • Add brinjals, turmeric, chilli powder, salt and 2-3 tbsp of water.
  • Cook on low heat till the brinjals are done.
  •  Add mustard paste and sugar, cook for 2-3 minutes.
  • Add a little more mustard oil and stir. Check the seasoning.
  •  Serve hot.



March 22, 2016

TOMATO CHUTNEY (BENGALI STYLE)

Ingredients:
Tomatoes- 500 gms
Cinnamon - 1' piece
Cloves -2
cardamoms - 3
Bay leaf - 1
Seedless dates  - 100 gms
Kishmish - 50 gms
Red chilli powder - 2 tsp
Jaggery - 50 gms
Oil - 2 tbsp

Method:

  • Wash and chop tomatoes.
  • Heat the oi and add bay leaf, cloves, cardamom, cinnamon and allow them to splutter.
  • Add the tomatoes; fry them 3-4 minutes.
  • Add dates and 2 cups of water and cook on medium flame for 5 minutes.
  • Add kishmish, chilli powder and jaggery and continue to cook till the tomatoes are done and soft.
  • Remove and let it cool.

January 23, 2016

BHAPA DOI

Ingredients:
Creamy curd - 2 1/2 cups
Sweetened condensed milk - 1 tin

Method:

  • Beat the curd till smooth and blended.
  • Add the condensed milk, stirring and folding to blend well with the curd, and pour into a heatproof serving bowl.
  • Cover the bowl tightly.
  • Put about 3 cm of water in the pressure cooker, and place the curd mixture bowl.
  • Cook under pressure for 10 minutes.
  • To test, pierce with a knife. It should come out clean.
  • Let it cool, and put it in the fridge to chill.

January 22, 2016

HILSA PULAO

Ingredients:
Hilsa Fish - 1/2 kg(cleaned)
Onions - 3 (sliced)
Ginger - 1.5 cm (sliced)
Bay leaves - 4
Peppercorns - 12
Coriander seeds -1 tbsp
Garlic cloves - 3
Salt to taste
Water - 1 litre
Long grained rice - 100 gms
Eggs - 2 (boiled)
Onions - 3 (finely sliced)
Oil - 2 tbsp

Method:

  • Boil the first nine ingredients on slow fire till fish is tender.
  • Remove fish pieces and strain and retain liquid. Throw residue.
  • Heat oil and fry the finely chopped onion till crisp and golden. Remove and keep these for garnish.
  • Add washed and drained rice to the same oil and fry for 3-4 minutes.
  • Pour in fish stock and enough water to cook the rice.
  • When all the water is absorbed and rice is cooked, add hilsa pieces.
  • Mix carefully and keep on very low fire for 10 minutes.
  • Serve hot garnished with sliced eggs and fried onions.


August 09, 2014

JHAL MURI

Ingredients:
Muri/Puffed rice - 200 gms
Cucumber - 1 medium
Boiled potatoes - 2
Onions - 2
Green chilli - 1
Small tomato - 1
Rock salt to taste
Mustard oil - 5 tsp
Chole - 1 cup
Channa chur - 1 cup
Groundnuts - 1/2 cup (roasted)
Coconut scrapings - few
Papris - few (broken)
Sev - 1 cup
Ginger - a little

Method:

  • Finely chop cucumber, onion, tomato, green chilli and ginger and cube boiled potatoes.
  • Put the muri into a big bowl. 
  • Put all the other ingredients as well as chopped vegetables. Mix well.
  • Serve with bhujias (alu chop or beguni)
To make beguni:
  •  Cut brinjals into thin slices and dip in besan batter mixed with salt, chilli powder and deep fry.
To make Alu chop:
  • Rounded balls of spiced mashed potato dipped in the same batter and deep fried.




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