10
Mar 19

Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding

 Festive recipe:

Bengali recipe:

The recipe may be cook on the auspicious occasion, festival, get –together and party time to create memorable events. The guest will be delighted on the dining table to smack their lips after tasting this traditional Bengali dessert. You can serve this warm or cold depending upon the season/ weather …

Ingredients:

  • Fresh coconut: 1 no. (200 gm. Grated)
  • Sooji: 100gm.
  • Milk: 1 liter
  • Sugar: 100 gm.
  • Green cardamom powder: 1 teaspoon
  • Almond: 12-15 no. (Blanched, peeled and sliced)
  • Pistachio: 8-10 no. (For decoration)
  • Ghee: 1 teaspoon
  • Condensed milk: 200 gm (optional)

Preparation:

  1. Peel off the brown layer of fresh coconut and grate it with the help of grater/mixer grinder. Keep aside.
  2. (You can scrape the coconut with coconut scraper)
  3. Take a mixing bowl; put scrapped coconut, sugar and sooji, mix well, keep aside for at least one hour.
  4.  After an hour the sugar of the mixer will melt and become dough in appearance.
  5. Take a kadhai/nonstick fry pan. Put ghee and fresh grated coconut mixer dough on lower flame; stir continuously. Cook on lower flame till the mixture leaves the sides of the pan (about 4-5 minutes).
  6. Allow to cool and make small peas size ball from this dough and make puli/pitthi shown as figure. (Make cylindrical shape and then press slightly). Make all as shown in photo. Keep aside.

Method:

  1. Boil the milk until it reaches to its half of the quantity, add sugar and mix it well. Add prepared puli, cook on high flame in two to three batches to avoid the meshing. (Put 1st batch, wait for couple of minutes, when 1st batch starts floating add 2nd batch, when this also starts to float add 3rd batch.)
  2. Continue to cook 4-5 minutes on medium flame till it is done.
  3. Add green cardamom powder, almond and pistachio slices. Put off the flame.
  4. Transfer into serving bowl; serve hot or cold as you like, I prefer cold. Keep it into refrigerator for an hour or two.
  5. Now, Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding is ready to serve.
Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding
Ingredients
Ingredients With grated coconut
scrapped coconut, sugar and sooji
Put ghee and fresh grated coconut mixer dough
make puli/pitthi
make puli/pitthi
add sugar
Add prepared puli
Add prepared puli
Continue to cook 4-5 minutes
almond and pistachio slices
Add green cardamom powder
Add green cardamom powder
Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding
Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding
Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding

05
Dec 17

Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

Khichadi is perhaps the most humble, universal and adaptable food experiments in India with innumerable variations as complex as our country’s geography is. With the recent heat around the controversy of declaring it the national food of the country and eventually downgrading it to letting it remain a brand India food has at least given some acknowledgement to its existence nevertheless.

This is the quintessential Bengali version popularly savored as a ‘Bhog’ or ‘Prasad’ during the Durga puja festival and makes the taste buds running with the fragrance of rice, lentils and vegetables with the hint of sweetness and strong yet palatable spice mix.

Puja bhog around the country is actually a part of ‘Naivedya’ or the essential offering of food to the Hindu Deity. Khichuri or Khichadi must perhaps be tracing back its origin to a time when humungous amounts of Bhog were to be distributed to the devotees worshipping the Goddess and which also was relatively quick, simple, and flavorful and filling for the stomach. Use of garlic and onion in this version of the Khichadi is a complete no but you shall find the taste perfectly comforting and satiating.

So this one recipe is to be classically prepared with a lavish drizzle of ghee and a generous potpourri of three to five vegetables along with the simple raw spice mix blended in it. Traditionally ‘Gobindobhog’ rice and ‘’Sona’ Moong dal varieties are used. However, I have used the ordinary home-cooking style and yet it has come out equally tasty and rich in flavour. You must try out this one recipe if the ordinary recipe has fizzed you to boredom.

Ingredients:

  •  Rice: 100 gm.
  • Mung Dal (split green gram):100 gm.
  • Salt: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: ½ teaspoon
  • Red chili powder: ½ teaspoon
  • Garam Masala powder: ½ teaspoon
  • Roasted cumin powder: 1 teaspoon
  • Green chili: 2-3 no.
  • Potato: 2no.
  • Cauliflower: 100 gm
  • Green peas: 100-150 gm
  • Red pumpkin: 50 gm.
  • Fresh coconut: 4” piece (scraped)
  • Ginger: 2” piece
  • Red chili powder: ½ teaspoon
  • Cooking oil: 4 tablespoon
  • Cinnamon: 2” stick
  • Clove: 3-4 no.
  • Bay leaf: 2 no.
  • Cumin: 1 teaspoon
  • Red chili: 2 no.
  • Green cardamom: 3-4 no.
  • Ghee: 50 gm.
  • Water: 1 liter

Preparation:

  1. Dry roast Moong dal on low flame, till it gets light brown in color, wash it with running water, keep aside.
  2. Wash rice, keep aside.
  3. Chop potatoes, cauliflower, tomato, yellow pumpkin into large pieces (~ 2”pieces), keep aside.
  4. Cut ginger and green chili into small pieces, keep aside.
  5. Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

Method:

  1. Take fry pan, heat 2 tablespoon of oil. Let this start emitting smoke. Then add cumin seed, bay leaf, red chili and whole Garam masala.
  2. Let this splutter for few seconds. Then add the desiccated coconut and fry for few seconds and add washed dal and fry on low flame for couple of minutes.
  3. Add rice and continue to fry on low flame for couple of minutes. Then keep this mixture aside.
  4. Take a frying pan. Heat 2 tablespoons of oil and let the oil start to emit smoke. Add chopped potatoes and cauliflower. Fry on medium flame till the edges start to become light brown in color. Add peas, yellow pumpkin and mixed wet masala and continue to fry further for couple of minutes.
  5. Add ginger and tomatoes; fry for another two minutes, add fried rice and dal  into fried vegetables, stir  and add boiled water, add 1 ½  teaspoon of salt.
  6. Cook on high flame till it starts to boil; lower the flame and cook further until it reaches the desired consistency as demonstrated in the pictures (About 10-15 minutes). Add ghee when the Khichadi is piping hot and also drizzle it with a dash of Garam Masala powder.  Put off the stove and keep this aside.
  7. Now Bhog ki khichadi (Rice and Lentil porridge) is ready to be served.
  8. Note: Pressure cooker can be used instead.

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Ingredients

    Ingredients

    Chop potatoes, cauliflower, tomato, yellow pumpkin into large pieces

    Chop potatoes, cauliflower, tomato, yellow pumpkin into large pieces

    rice and dal

    rice and dal

    add cumin seed, bay leaf, red chili and whole Garam masala.

    add cumin seed, bay leaf, red chili and whole Garam masala.

    add desiccated coconut

    add desiccated coconut

    add washed dal and fry on low flame for couple of minutes.

    add washed dal and fry on low flame for couple of minutes.

    Heat 2 tablespoons of oil

    Heat 2 tablespoons of oil

    Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

    Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

    Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

    Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

    Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

    Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

    Add chopped potatoes and cauliflower. Fry on medium flame till the edges start to brown in color. Add peas, yellow pumpkin

    Add chopped potatoes and cauliflower. Fry on medium flame till the edges start to brown in color. Add peas, yellow pumpkin

    Add chopped potatoes and cauliflower. Fry on medium flame till the edges start to brown in color. Add peas, yellow pumpkin

    Add chopped potatoes and cauliflower. Fry on medium flame till the edges start to brown in color. Add peas, yellow pumpkin

    add washed dal and fry on low flame for couple of minutes.

    add washed dal and fry on low flame for couple of minutes.

    add mixed wet masala

    add mixed wet masala

    Add ginger and tomatoes

    Add ginger and tomatoes

    Add ginger and tomatoes

    Add ginger and tomatoes

    , add fried rice and dal

    , add fried rice and dal

    add boiled water

    add boiled water

    Cook on high flame

    Cook on high flame

    lower the flame and cook further

    lower the flame and cook further

    Add ghee

    Add ghee

    a dash of Garam Masala powder

    a dash of Garam Masala powder

    Put off the stove

    Put off the stove

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)


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)


10
Sep 16

Aaloo (potato) Samosa

Samosa is extremely popular street food in all over India, for all in their leisure period time snacks, especially in west Bengal and Bihar.

As a mother of two growing children, this samosa didn’t only become popular among their friends but also popular among my friends and neighbors, all appreciates the taste of crispy and spicy samosa.

No Indian can live without masala or spice in their lives. Serve with green chutney & sauth (tamarind chutney) and your guests surely love and ralish!

Ingredients:

For outer layer:

  • Maida: 1 cup
  • Salt: ½ teaspoon
  • Ajwain: ¼ teaspoon
  • Oil: for deep frying
  • Ghee/oil: 2 tablespoon (for moin that is put it into dough itself).

For stuffing:

  • Potato: 4-5 no. (Medium size)
  • Green peas: 50 gram
  • Peanuts: 1 tablespoon
  • Poppy seeds: 1 tablespoon
  • Kala namak/black salt: ½ teaspoon
  • Onion: 1 (small size)
  • Refined oil/cooking oil: for frying
  • Ginger: 1”piece
  • Green chili: 2no.
  • Coriander leaves: 2 tablespoon (chopped)
  • Salt: half teaspoon
  • Red chili powder: ½ teaspoon
  • Garam masala powder: ¼ teaspoon
  • Jal-jeera powder: ½ teaspoon

Preparation:

  1. Boil, peel, chop and roughly mash potatoes. Keep aside.
  2. Chop onion, green chili and ginger into very small pieces. Keep aside.

Prepare stuffing:

  1. Take fry pan, put oil and heat, when it smokes add cumin, mustard seed, peanuts and coriander seeds, wait till it sputters, add onion, green chili and ginger in it. Stir it and fry till light brown (keep it stirring otherwise it may burn).
  2. Add fresh peas and fry for couple of minutes then add mashed potato and fry. (About 2-3 minutes)
  3. Add stuffing ingredients except poppy seeds and coriander leaves, Stir well, lower the flame, and fry for couple of minute. Put off the flame.
  4. Add poppy seeds and coriander leaves into the prepared stuffing. Now stuffing is ready. Keep aside.

For making dough:

  1. Take a wide vessel; pour Maida, ghee, Ajwain, and salt. Mix well by rubbing between palms.
  2. Add hot water in small quantity and knead them, if required, put some more water till the dough remains little harder than paratha dough.
  3.  (The dough can be made in food processor also)
  4. Cover and Keep aside, to be used after half an hour

Method:

  1. Divide the dough into 4-5 parts, make lemon size balls.
  2. Roll the each ball in 6-8 inch diameter oval shape, cut into two pieces with knife into half, and keep aside.
  3. Take one piece and make cone as shown in photo (here it is important to make the overlapping portion sticky by making it wet with wet finger), fill the stuffing in the cone and close the samosa (while closing shorten the longer periphery by plating it as shown in photo) again with wet finger.
  4. Make all raw samosa like this, keep aside.
  5. Take a deep fry pan, put oil and heat on medium flame, to check if oil is ready put a little piece of dough in the oil it should comes up slowly.
  6. Deep fry the samosa on medium low heat fry till it becomes golden brown in color.
  7. Take it out on the paper napkin, to absorb Excess oil; it will become crispier after 4-5 minutes.
  8. Note: if it is fried on high heat, it will be soft. It will not be crispy.
  9. Samosa is ready to eat with green chutney, tamarind chutney and tomato ketchup with hot tea or coffee

    Aaloo (potato) Samosa

    Aaloo (potato) Samosa

    ingredients

    ingredients

    add cumin, mustard seed

    add cumin, mustard seed

    add cumin, mustard seed, peanuts

    add cumin, mustard seed, peanuts

    add onion

    add onion

    Add fresh peas

    Add fresh peas

    add mashed potato

    add mashed potato

    add mashed potato

    add mashed potato

    add ginger

    add ginger

    add poppy seeds and coriander leaves,

    add poppy seeds and coriander leaves,

    add poppy seeds and coriander leaves,

    add poppy seeds and coriander leaves,

    stuffing

    stuffing

    making dough

    making dough

    stuffing & dough

    stuffing & dough

    Divide the dough

    Divide the dough

    Roll the each ball

    Roll the each ball

    Roll the each ball

    Roll the each ball

    Roll the each ball

    Roll the each ball

    Roll the each ball

    Roll the each ball

    cut into two pieces

    cut into two pieces

    Take one piece and make cone

    Take one piece and make cone

    Take one piece and make cone

    Take one piece and make cone

    make cone as shown

    make cone as shown

    fill the stuffing in the cone

    fill the stuffing in the cone

    close the samosa (while closing shorten the longer periphery by plating it as shown in photo) again with wet finger.

    close the samosa (while closing shorten the longer periphery by plating it as shown in photo) again with wet finger.

    while closing shorten the longer periphery by plating it as shown in photo) again with wet finger.

    while closing shorten the longer periphery by plating it as shown in photo) again with wet finger.

    while closing shorten the longer periphery by plating it as shown in photo) again with wet finger.

    while closing shorten the longer periphery by plating it as shown in photo) again with wet finger.

    close the samosa (while closing shorten the longer periphery by plating it as shown in photo) again with wet finger.

    close the samosa (while closing shorten the longer periphery by plating it as shown in photo) again with wet finger.

    Make all raw samosa

    Make all raw samosa

    Make all raw samosa

    Make all raw samosa

    Deep fry the samosa

    Deep fry the samosa

    Deep fry the samosa

    Deep fry the samosa

    Deep fry the samosa

    Deep fry the samosa

    Aaloo (potato) Samosa

    Aaloo (potato) Samosa


25
Apr 16

Homemade curd

Curd boosts our immune system, helps hormone production and keeps our bones and organs healthy, above all our brain too.Good homemade natural curd has great flavor and it is very satisfying.

Ingredients:

  • Milk (full cream/ as you wish): 1 liter
  • Green cardamom: 2-3 no.
  • Curd/yogurt: 1 table spoon

Preparation:

  1. Boil milk and continue it at least 10-12 minutes on lower medium flame.
  2. Boil few more minutes to make thick curd.
  3. Open cardamom skin from one side.

Method:

  1. Cool down this milk to Luke warm/room temperature.
  2. Add green cardamom in the milk. Green cardamom adds flavor as well as keeps the curd sweet for longer.
  3. Add curd/ yogurt into the milk; stir well to mix with milk.
  4. Cover it and put this in a warm place, after 6-8 hours, depending on the weather, it gets ready faster in warm weather.
  5. You can make curd into casserole in the winter season, or you should keep it warm by wrapping paper or cloth.
  6. Now your curd is ready, you can keep into refrigerator to store for a week or two.
  7. Now thick and creamy homemade curd is ready to serve with paratha, and for many more use like paneer paratha, flex seed paratha…..
  8.  Full cream milk curd sets properly, it is thick and creamy. Other milk curd does not set well and it is watery.
  9. Curd is very- very easy to make at home.

    Homemade curd

    Homemade curd

    Ingredients

    Ingredients

    Add curd/ yogurt

    Add curd/ yogurt

    Homemade curd

    Homemade curd

    Homemade curd

    Homemade curd