MANGO PIE/AMM KHEER

 

Mango Pies or you can say "Amm Kheer".... seems to be a favorite of many. Today I am sharing it with you.

Ingredients –

Mango (good quality 1in number), Milk: 1/2 liter. Good Govinda Bhog Rice: 50 grams. Sugar: 1 cup.

For garnishing: Cashews, black raisins, pistachios (I used these, you may use whatever you have at home)

 Method:

 First heat the milk and thicken it a little. Govinda bhog rice should be boiled well in milk so that it becomes like a pie. Tke out mango juice (pulp) from mango and keep it in another bowl.
If the mango is stringy, it should be strained. When the milk and rice boils like pies then sugar should be added....When sugar melts then stir it very well and wait for little more thicken in consistency .Now add mango pulp. Care should be taken that the milk of the pies does not curdle. Boil for 2 to 3 minutes and switch off the gas. Garnish with black raisins, cashews and pistachios. When cool, refrigerate for 2 hours and serve mango pies or “AMM KHEER” in dinner as a dessert plate.

HAPPY COOKING

EGG IN RED CAPSICUM

 

I am eager to share with you an easy and quick recipe for dinner plate.

 

 Ingredients:

 

1) Red Capsicum: 1/2 (cut lengthwise thinly) 2) Onion: 2 small (cut into thin strips) 3) Eggs: 5, 4) Ginger and garlic paste: 2 tbsp 5) Turmeric powder: 1/2 tsp 6) Kashmiri red chili powder: 2 tsp 7) White oil: 2 tbsp 8) Coriander leaves: 2 tbsp Salt to taste.

Method:

 

 Boil eggs and peel them. Put the kadai on gas and add white oil. When the oil is hot, add turmeric and fry the eggs. Now add ginger garlic paste and add long thinly sliced ​​red capsicum, onion and fry. Try to fry it lightly. Now add a little turmeric and kashmiri red chili powder. Now it's time to add a little water... By then the onion and capsicum will be soft. When it is quite thick, boil it with eggs for 5 minutes and turn off the gas. Garnish with coriander leaves on top. Serve with hot rice, roti or paratha.

HAPPY COOKING

BENGALI "DHOKAR DALNA" WITH SEASAME SEED

 

I had discussed about the vitality of sesame seeds in my one previous blog. Due to high cost of poppy seeds, now a day’s majority Bengali family keeps sesame seeds in their kitchen for

 different dishes.

Not only for your taste buds but sesame seeds are also the store house of vitamins and

 minerals. And so why not we take hands of sesame seeds in our kitchen.

Today I am sharing another recipe of sesame seeds named "DHOKAR DALNA WITH SESAME SEED". I made a twist in typical Bengali Dhokar dalna which is made always with

 chana (lentil seeds) and motor dal (yellow split seeds).

It is really something different in taste and you can say yummy also. A new recipe that you can

 say it is my own recipe at once.

HERE IS THE RECIPE.

.
INGREDIENTS:

1) White Sesame seeds: 100 gms

2) Yellow split pea seeds: 75 grams. Ingredients - White Sesame (100 gm),  Onion-1 small, Garlic-3 cloves, Ginger-1 inch, Tomato-1 small, Raw Chilli-1, Turmeric powder-2 tsp, Red Kashmiri Chilli powder-2 tsp, cumin powder and coriander powder-2 tbsp, garam masala powder-1 tsp, boiled potato-3( cut into pieces). White oil – 2 cups,Sugar-2 tsp.

 

PROCEDURE- Soak yellow split peas and sesame seeds for 2 hours. Soak them separately. Make a paste with onion-1 small, garlic- 3 cloves, ginger-1 inch, 1 green chilli, and tomato-1 small together.

 Paste yellow split peas and sesame seeds separately. Place the kadai on gas and add little white oil. When the oil is hot add 2 (yellow split pea dal and white sesame seeds ) paste together Add salt, sugar, a little cumin powder, a little turmeric powder, add a little besan and dry it... it will be stuffings like look.

Now apply white oil in a plate and pour the ready paste and spread it evenly by hand to 1 inch thickness.

 When it becomes cool, cut it into “DHOKA “shapes. Now fry the dhoka in white oil. Reduce the heat and fry the dhoka otherwise the dhoka will burn.Take out all fried dhokas.

 

Fry the boiled potatoes again in a pan with a little oil and add all the ingredients mentioned above. When the oil is separated add potatoes again, add water to boil it with salt and sugar

Add dhokas on the top of gravy and turn off the gas. Add deshi ghee if desired. Give standing time for actual taste. Our new recipe “BENGALI DHOKAR DALNA WITH SESAME SEED” is ready to serve. Hot rice or roti is perfect for this recipe.

 Let me know how you feel to have it. Be happy and enjoy cooking.

Here is the link of another sesame seed recipe

https://tastesdifferent.blogspot.com/2021/07/sesame-seed-potato-curry-bengali-til.html 

PANEER LAZABAB

 

Today I am sharing a palatable Paneer recipe for you. It is totally a homemade recipe,no need to other masalas..I use only ordinary masalas which always  remain in our kitchen.

Let come to the recipe.

 Ingredients: Paneer: 100 grams.

Potato: 2 big sizes.
White oil: 2 to 3 tablespoons
Onion: 1medium size
Ginger: 2 inches
Garlic: 3 to 4 pieces.
Tomato: 1 medium
Cardamom: 3 pieces.
Cinnamon: 1 inch
Whole cumin seed: 1 teaspoon
Red chili: 1
Black pepper: 3 to 4 in number

Garam Masala powder: 2 teaspoons.

Deshi ghee : 1 tablespoon
Sugar: 1 teaspoon
Salt according your taste.

PROCUDURE: Boil potatoes and drain out all water from it. Cut into medium square pieces.

Cut paneer in medium square sizes also. Dip all paneer pieces in salted water for 5 minutes. It will make paneer pieces soft and spongy.
Make soft paste of all ingredients mentioned above including onion, ginger and garlic, tomato

 in grinder.
And keep aside.
Keep a karai on gas and switch on the flame. Add white oil in karai and take time to heat oil.

 Lightly fry paneer pieces and take out from karai. Fry boiled potato pieces lightly also. Take

 out boiled potato pieces from karai. Now pour ready paste in karai, stir continuously and add

 salt according to your taste, add 1 teaspoon sugar at this time to get better taste in paneer

 gravy. 

. Pour 1 to 2 cups of water when oil separate from the gravy. Give 2 minutes to boil water, now

 add boiled potatoes and paneer pieces in gravy. Give more 5 minutes to boil. Sprinkle garam

 masala and desi ghee on the ready dish. Now off the flame, wait for 5 minutes to serve.

Serve hot “PANEER LAZABAB” with hot roti or hot rice. You will really get appreciations from

 your family members.

Thanks to tolerate me.