24
Sep 17

Chorchori (Bengali recipe)

It is the Pujo season, the one which every Bengali ardently awaits for the whole year and associate it with lip smacking copious delicacies and a splash of glamour and celebration in everything as an offering to usher Maa Durga.

With the advent of early winters (‘Sharodiya’ as popularly called in Bengal), the earth springs with a riot of colorful and flavorful vegetables.

Chorchori or Charchari or Chochchori is a much frequently prepared and perhaps the most flexible, quick and extremely popular Bengali side dish served with hot piping steamed rice.

Chorchori literally is used to indicate a combination of ingredients and is a satiating meal prepared with any one or a combination of available veggies in the house.

The main ingredient is the ‘panch-phoron’ tempering (a combination of five spices) and a spicy and pungent aromatic paste made out of mustard and green chilies.

This is an ‘all in one-pot’ semi-dry dish.

I have made the ‘panch meshali’ (five vegetable) Chorchori which is just one of the many variants which are traditionally cooked in Bengali cuisine.

Prepare this in this festive season of Durga Pujo and celebrate the salubrious balmy winters.

Ingredients:

  • Baigan (egg plant): 100 gm
  • Potato: 100 gm.
  • Pumpkin: 100 gm
  • Cauliflower: 100 gm
  • Muli (radish): 1 no.
  • Green chili: 3-4 no.
  • Garlic: ¼ of a pod.
  • Mustard oil:  4 tablespoon
  • Panch phoran: ½ teaspoon (Mustard seed, Cumin, Fennel seed, Fenugreek seed, and Carrom seed.)
  • Yellow mustard seed: 10-15 gm.
  • Red chili: 1 no.
  • Chili powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Green coriander leaves: 1 tablespoon
  • Sugar: 1 teaspoon (optional)

Preparation:

  1. Chop egg plant, pumpkin and cauliflower into big pieces, keep aside.
  2. Peel off and chop potato and radish into big pieces, keep aside.

Mustard and Green Chili Paste:

  1. Grind dry mustard and salt (together) to a fine powder; add garlic and green chili into this. Pour 2 table spoons of water and again grind it to make a fine wet paste. Keep this paste aside for use later.

Method:

  1. Take a frying-pan, heat oil, and wait until the oil release smoke, add the above ‘panch phoran’. Let it  splutter it for a few seconds. Then add potato and stir fry on medium high flame until half done. Then add cauliflower and  stir-fry these for couple of minutes.
  2. Add pumpkin and radish and continue to stir-fry on medium flame for 3-4 minutes; add egg plant (Baigan) stir fry and cover the lid for 4-5 minutes (occasionally stir).
  3. Add chili powder, turmeric powder, coriander powder and salt and stir it for a minute. Then add 1 cup of water, close the lid, and cook on lower flame until the vegetables turn soft. Then this will be done.
  4. Open the lid, add the wet paste and stir fry and mix well and let it boil. Turn off the flame when this transforms into a nearly dry preparation.
  5. Spicy and pungent Chorchori (mixed vegetable) is ready to be served and devoured.
  6. Transfer Chorchori into a serving bowl and sprinkle coriander leaves.
  7. Serve hot or warm with steamed rice with a rich radish leaf dip/chutney and Posto-Baata (khus-khus/Poppy seeds dip/chutney.
  8. (Traditionally used five varieties of vegetables, any variety, you can choose)
  9. Here I choose potato, eggplant, pumpkin, cauliflower and radish. You can choose broad beans or whatever is available in the season.
Chorchori (Bengali recipe)

Chorchori (Bengali recipe)

Ingredients

Ingredients

Chopped egg plant, pumpkin and cauliflower

Chopped egg plant, pumpkin and cauliflower

add the above ‘panch phoran

add the above ‘panch phoran

add the above ‘panch phoran

add the above ‘panch phoran

add potato

add potato

add cauliflower

add cauliflower

Add pumpkin

Add pumpkin

Add pumpkin and radish

Add pumpkin and radish

add egg plant

add egg plant

stir fry and cover

stir fry and cover

Add chili powder, turmeric powder, coriander powder and salt

Add chili powder, turmeric powder, coriander powder and salt

add 1 cup of water

add 1 cup of water

add 1 cup of water

add 1 cup of water

add the wet paste

add the wet paste

cook on lower flame until the vegetables turn soft

cook on lower flame until the vegetables turn soft

this will be done

this will be done

Chorchori (Bengali recipe)

Chorchori (Bengali recipe)

Chorchori (Bengali recipe)

Chorchori (Bengali recipe)

Chorchori (Bengali recipe)

Chorchori (Bengali recipe)


22
Sep 17

Paneer (cottage cheese) ka kheer

Our food today getting internationalized; I would like to revive India’s traditional culture of eating home cooked food, the “Paneer ka kheer” mostly prepared in Bengali houses, but now you can share this in your kitty party and your party will become special…

It can also be prepared on the occasion of Navratri or Durga pooja or any festival as a phalahari recipe.

Its taste is really-really extraordinary and can be prepared quickly if you have ready paneer in your hand.

Ingredients:

  • Paneer: 200 gm
  • Milk: 1 liter
  • Sugar: 50 gm
  • Green cardamom powder: 1 teaspoon
  • Pistachio: 12-15 no.
  • Cashew nut: 12-15 no.
  • Saffron: 1 pinch

Preparation:

  1. Crumble paneer and keep aside.
  2. Chop pistachio and cashew nut, Keep aside.

Method:

  1. Take a wide mouth heavy bottom pan; apply some ghee (clarified butter) at the base and inner wall of the pan, pour the milk into the pan and allow it to boil on high flame, keep stirring and scraping the sides of the vessels at regular interval after 10-12 minutes it reduces to half of volume, don’t forget to scrap and stir continuously.
  2. Add saffron and sugar; reduce the flame, when milk starts getting thick consistency (see photo), within couple of minutes add cashew nut.
  3. Add crumbled paneer and allow it to boil on high flame, keep stirring, when it will become thick, add cardamom powder, now put off the flame, and allow it to cool.
  4. Serve hot in serving bowl. Decorate with Pistachio. Keep it into refrigerator for an hour or two.
  5. Now, Paneer (cottage cheese) ka kheer is ready to serve.
Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer

Ingredients

Ingredients

pour the milk

pour the milk

Add saffron and sugar

Add saffron and sugar

Add saffron

Add saffron

Add saffron

Add saffron

add cashew nut

add cashew nut

Add crumbled paneer

Add crumbled paneer

Add crumbled paneer

Add crumbled paneer

add cardamom powder

add cardamom powder

put off the flame

put off the flame

allow it to cool

allow it to cool

Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer


11
Jul 17

Whole broccoli (musallam)/masala

It works wonder, when you wish to fill your plate with verdant and glorious green broccoli; this verdant vegetable is a powerhouse of nutrients. It’s reputed to … which have so many benefits.

Broccoli contains glucoraphanin, which the body processes into the anti-cancer compound sulforaphane. Broccoli shares these cancer fighting, immune boosting properties with other. Broccoli contains high levels of both calcium and vitamin K, both of which are important for bone health and prevention of osteoporosis. Here I used almond that makes the recipe more nutrients.

‘Whole broccoli (musallam)/masala’ spells a mouthwatering recipe, is a main dish for vegetarians. Cooking in mustard oil with cinnamon and black cardamom brings special flavor to the dish.

Ingredients:

  • Broccoli: 1 medium size (300-400gm)
  • Curd: 50 gm
  • Chili powder: ½ teaspoon
  • Garam masala powder: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Ginger: 2-3” piece
  • Green chili: 1-2 no.
  • Salt: 1 teaspoon
  • Mustard oil/ cooking oil: 50 gm.
  • Onion: 1 no. (Medium size)
  • Cinnamon: 2” stick
  • Black cardamom: 1 no.
  • Almond: 10-12no.
  • Coriander powder: ½ teaspoon
  • Cumin: ½ teaspoon
  • Bay leaf: 1 no.

Preparation:

  1. Clean and wash the broccoli in lukewarm salted water, keep aside.
  2. Chop and fry onion, ginger, green chili and grind along with almond and curd to fine masala paste, keep aside.

Method:

  1. Put oil into the cooker body; shallow fry the broccoli with little salt all around, take it out and keep aside. Add seasoning (cumin, bay leaf, cinnamon and cardamom); sputter it for few seconds, add the masala paste and stir fry until liquid dries up or oil separates from masala.
  2. Add salt and other powder masala except Garam masala; stir fry for couple of minutes. Add water, close the lid and place the cooker on high flame, bring to full cooking pressure and put of the flame. Open cooker immediately, place cooker on gas if more gravy is there, add garam masala and put off the flame.
  3. ‘Whole broccoli musallam/masala’ is ready to serve, transfer into serving bowl, garnish with almond.
Whole broccoli (musallam)/masala

Whole broccoli (musallam)/masala

Ingredients

Ingredients

shallow fry the broccoli

shallow fry the broccoli

shallow fry the broccoli

shallow fry the broccoli

add the masala paste

add the masala
paste

stir fry until liquid dries up

stir fry until liquid dries up

Add salt and other powder masala

Add salt and other powder masala

Add water

Add water

Add water

Add water

close the lid

close
the lid

add garam masala

add garam masala

Whole broccoli (musallam)/masala

Whole broccoli (musallam)/masala

Whole broccoli (musallam)/masala

Whole broccoli (musallam)/masala

Whole broccoli (musallam)/masala

Whole broccoli (musallam)/masala


08
Jul 17

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

The flavor of today, bitter gourd is the taste infused with panch phoran. Panch phoran is adorn in every Bengali kitchen; panch phoran is a signature blend of five spices (Mustard seed, fennel seed, cumin seed, Kalonji and fenugreek seed), relish the different taste of bitter gourd…

Ingredient:

  • Karela (bitter gourd): 150 gm
  •  Potato: 100 gm
  • Onion: 1 onion (small)
  • Mustard oil: 4 tablespoon
  • Turmeric powder: half teaspoon
  • Coriander powder: one teaspoon
  •  Salt: 1 teaspoon (as per taste)
  • Jaggery: 1 teaspoon (as per taste)
  • Panch-phoran (Mustard seed, fennel seed, cumin seed, Kalonji and fenugreek seed):1 teaspoon

Preparation:

  1. Wash and Trim the both ends of bitter gourd), and chop into small slices as in photo, keep aside.
  2. Chop potatoes into small pieces as in photo. Chop onion also into thin slices, keep aside

Method:

  1. Heat oil in a heavy bottom pan, Add panch phoran let it sputter for few seconds; add a pinch of turmeric powder.
  2. Add chopped onion into the oil; sauté on high flame, fry until onion get translucent, add chopped potatoes, stir fry for couple of minutes add chopped bitter gourd, stir fry continuously for 3-4 minutes on medium low flame.
  3. Add salt, reduced the flame and cook until it is 80% done, add coriander powder and turmeric powder, Fry till vegetables are done. Add dry mango powder and Jaggery; fry for couple of minutes, put off the flame.
  4. Now Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style) is ready. This is served with rice or paratha.
  5. Note: heavy bottom pan and low heat works better.
Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Ingredient

Ingredient

chopped vegetables

chopped vegetables

Add panch phoran

Add panch phoran

Add chopped onion

Add chopped onion

Add chopped onion

Add chopped onion

add chopped potatoes

add chopped potatoes

stir fry

stir fry

add chopped bitter gourd

add chopped bitter gourd

add chopped bitter gourd

add chopped bitter gourd

Add salt

Add salt

add coriander powder and turmeric powder

add coriander powder and turmeric powder

Fry till vegetables are done

Fry till vegetables are done

Add dry mango powder and Jaggery

Add dry mango powder and Jaggery

Add dry mango powder and Jaggery

Add dry mango powder and Jaggery

put off the flame.

put off the flame.

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)


06
Jul 17

Balakaya (raw banana) thoran

My favorite traditional dish from south India; topped with signature herbs, combining the aromatic flavor of curry leaves red chili, dry coconut gives the wonderful taste and is healthy too. Relish the recipe…

Ingredients:

  • Raw banana: 2no. (Medium size, vegetable verity)
  • Onion: 1 no.
  • Madras onion (small variety): 10-12no.
  • Green coriander leaves: 2 tablespoon (chopped)
  • Garlic: 2-3 flakes
  • Green chili: 1 no.
  • Dry coconut: ¼ no.
  • Coconut oil/cooking oil: 2 table spoon
  • Salt: 1 teaspoon (as per taste)
  • Mustard seed: ½ teaspoon
  • Red chili: 1no.
  • Curry leaves: 1 twig
  • Asafoetida: 1 pinch
  • Turmeric powder: ½ teaspoon

Preparation:

  1. Chop madras onion, keep aside.
  2. Roughly chop and grind onion, along with coconut, green chili and garlic to paste, Keep aside.
  3.  Peel off banana, slice longitudinally into 2-3”pieces, keep aside.

Method:

  1. Boil/ microwave it (just required quantity of water so that there is no water left after boiling); add prepared paste, curry leaves, turmeric powder and a tablespoon of oil  into it, stir and cook for couple of minutes, put off the flame, keep aside.

Seasoning:

  1. Take fry pan, put oil; when it smokes, add mustard seeds, red chili and asafoetida wait till it sputters.
  2. Add chopped onion; stir fry until it gets light brown in color, put off the flame.
  3.  Add this seasoning and chopped green coriander leaves into prepared banana sabji, stir and transfer in to serving bowl; serve this as a side dish at lunch or dinner.
Balakaya (raw banana) thoran

Balakaya (raw banana) thoran

Ingredients

Ingredients

 Peel off banana, slice longitudinally

Peel off banana, slice longitudinally

Boil

Boil

add prepared paste

add prepared paste

add prepared paste

add prepared paste

add prepared paste, curry leaves, turmeric powder

add prepared paste, curry leaves, turmeric powder

add prepared paste, curry leaves, turmeric powder

add prepared paste, curry leaves, turmeric powder

add tablespoon of oil

add tablespoon of oil

add mustard seeds, red chili and asafoetida

add mustard seeds, red chili and asafoetida

Add chopped onion

Add chopped onion

stir fry until it gets light brown

stir fry until it gets light brown

Add this seasoning and chopped green coriander leaves

Add this seasoning and chopped green coriander leaves

Add this seasoning and chopped green coriander leaves

Add this seasoning and chopped green coriander leaves

Add this seasoning and chopped green coriander leaves

Add this seasoning and chopped green coriander leaves

Balakaya (raw banana) thoran

Balakaya (raw banana) thoran

Balakaya (raw banana) thoran

Balakaya (raw banana) thoran

Balakaya (raw banana) thoran

Balakaya (raw banana) thoran