MIXED VEGETABLES CURRY/পাঁচমিশালি তরকারি

পাঁচমিশালি তরকারি

 
বাড়ির টবে লাগানো বীজ থেকে ডাঁটা শাক হয়েছিলো তাই দিয়ে আজ একটা লোভনীয় তরকারি বানালাম।
আমরা যখন মালদা তে ছিলাম তখন বিভিন্ন হোটেল এ এই ধরনের সবজি বানাতো, আমার তাদের কাছেই শেখা।
রেসিপি তে আসা যাক।
উপকরণ : ডাঁটা শাক : কিছুটা
কুমড়ো : এক ফালি
পেঁপে : ৪ থেকে ৫ টুকরো
বেগুন : ৫ থেকে ৬ টুকরো
আলু : ৫ থেকে ৬ টুকরো
টমেটো : ১ টি
পিঁয়াজ : ১ টি বড়ো
সমস্ত সবজি লম্বা করে কেটে নিন।
পাঁচফোড়ন :১চা চামচ
কাঁচা লঙ্কা : ২টি চেরা
হলুদ গুঁড়ো :১ চামচ
জিরে গুঁড়ো, ধনে গুঁড়ো :১ টেবিল চামচ করে।
কাশ্মীরী লংকা গুঁড়ো :১ চা চামচ
লবণ স্বাদমতো
চিনি :১ টেবিল চামচ
প্রনালী : সমস্ত সবজি লম্বা করে কেটে ধুয়ে প্রেসার কুকার এ হাল্কা সেদ্ধ করতে হবে। সেদ্ধ করা সব জল ফেলে দেবেন না। তাহলে স্বাদ ও পুষ্টিগুণ ২ টোই নষ্ট হবে।
গ্যাস এ কড়াই বসান তাতে সরষের তেল দিন, তেল গরম হলে পাঁচফোড়ন, কাঁচা লঙ্কা, পিঁয়াজ, টমেটো দিন। সামান্য লবণ দিন যাতে তাড়াতাড়ি নরম হয়ে যায়। এবার সমস্ত পরিমান মতো সমস্ত মশলা দিয়ে ভালো ভাবে নাড়তে থাকুন,এই সময় আর একটু লবণ দিন। একটু তেল ছাড়লে সেদ্ধ সবজি দিয়ে ভালো ভাবে মিশিয়ে নিন। সামান্য জল ছিটিয়ে দিয়ে চিনি দিয়ে নেড়েচেড়ে মাখা মাখা হলে গ্যাস বন্ধ করে ঢাকা দিয়ে রেখে দিন। ৫ থেকে ১০ মিনিট পর গরম ভাতের সাথে খান।রুটির সাথে ও খুব ভালো লাগে।
 

GOURD SUKTO,BENGALI RECIPE IN DIFFERENT WAY

 Bengali authentic Sukto is of various types. Sukto means many

 kinds of spices. But today I will share a very

 simple yet delicious sukto recipe.

Ingredients:

 
Gourd - one
Bitter gourd - 2
Spices - Panchphoran - 1 teaspoon,
bay leaves - 1,
Red dry chillies - 1
Ginger paste - 2 tbsp
Turmeric powder – 1/4 tsp
Coriander powder-2 tbsp
Sugar - 2 tbsp
White oil - 3 tbsp
Salt to taste.

Method -
Wash and peel the gourd and cut it into small pieces. Cut the bitter gourd thinly. Thinly slice the skin of the gourd.
Place the pan on the gas... put white oil in it. When the oil is hot, fry the bitter gourd and gourd skins. Add panchphoran, bay leaves and dry chillies to that oil. When the oil is done, add the chopped gourd. Add little salt. Cover and let it cook. If you think you can lightly cook the gourd in pressure cooker...I did it. It makes cooking faster.
However, if you boil it, don't waste the water of the gourd, then the benefits of the gourd will no longer be available. After some time stir again with ginger paste, little turmeric, coriander powder...then cover. When the gourd is cooked well and the water dries up, stir well with the sugar. Stir for another 5 minutes. Now spread the fried bitter gourd and gourd peels on top. Add some ghee on top for better taste. I did not add ghee. Serve with hot rice...can't forget the taste.
Eat well and stay healthy.

POINTED GOURD IN RICE/chal potol

 

Ingredients -

 Govindbhog Rice (50 grams) Pointed gourd-  1/2 kg Cinnamon – 2 inches Small cardamom - 3 Cumin powder - 2 tsp Kashmiri Lanka Powder – 1/2 tsp Ginger paste - 1 tsp Sugar - 2 tsp 2 bay leaves Salt to taste White oil - 2 tbsp Garam masala powder-1/2 tsp Ghee - 1 tbsp

 Process - Wash the rice and drain the water. Peel the pointed gourd and keep them aside. Peel off most of the skin. Wash well and fry it in white oil after applying very little turmeric and salt.

Now add bay leaves, sugar, small cardamom powder to that oil... when it gives a nice smell, fry the rice. When the rice is lightly fried, lightly fry all the ingredients...add salt. Now cover with about 1 cup of water so that the rice is cooked well. Now open the lid and stir well with the fried pointed gourd and add sugar. Make sure that the rice sticks nicely on the parmals. When it is well cooked, spread the garam masala and cover it with a lid. Add ghee for some time. After 10 minutes, serve it hot with hot rice.
When guests come to your house, you must do this .. everyone will be happy for sure.

☺ cooking

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FISH EGG CURRY/ MACHER DIMER BORAR JHAL

 

Today I am sharing Bengali “Macher dimer borar jhal “aka “fish egg curry”. In rainy season we get fish

 eggs in local market. We all of our family members are fond of fishes and it is no words to say about

 fish eggs pakoras  in our plate either in lunch or in dinner. In evening snacks also we take fish eggs

 pakoras. It is a very exciting part in our rainy evening that watching TV or going through “adda” with

 hot fish eggs pakoras /Bengali macher dimer bora. We really love it to have.

Now let’s get started

INGREDIENTS: FOR PAKORAS: 1) FISH EGG: 200 GRAMS

2) SLICED ONION (FINELY CHOPPED): 1 CUP

3) CHOPPED GREEN CHILLI: 2 TEASPOONS

4) BESAN, CHICK PEA FLOUR: 2 TABLESPOONS

FOR CURRY: 1) TURMERIC POWDER: 1 TEASPOON

2) CUMIN POWDER: 2 TABLESPOONS

3) CORRIANDER POWDER: 1 TABLESPOON

4) KASHMIRI RED CHILLI POWDER: 1 TEASPOON

5) GARAM MASALA POWDER: 1/2 TEASPOON

6) MASTURD OIL: 1 CUP

TAKE SALT ACCORDING TO YOUR TASTE.

PROCEDURE: Wash fish eggs properly and take it in a bowl. Mix all ingredients( for pakoras) with fish eggs. Fry

 pakoras in medium sizes .While frying keep in mind that the flame should be in medium position otherwise it

 will burn pakpras. Keep aside all pakoras after frying.

. Now add all masalas except garam masala in karai in left over oil. You may add more oil in it .Stir masalas

 continuously with ½ cup of water in it, add salt at this time .

When oil comes out from spices add fish egg pakoras .Pour 11/2 cup of water to boil the curry. Keep a

 lid on karai at this time. After 5 minutes boiling off the gas flame. Now add garam masala powder and

 give standing time. Our “FISH EGG CURRY /MACHER DIMER BORAR JHAL” is ready to serve.

 Serve it with hot rice or hot rotis.

HAPPY COOKING....LOVE COOKING.

LAU DOGA SATHE KOI MACH/ANABAS FISH WITH BOTTLE GOURD LEAVES

 

My today’s recipe is “LAU DOGA SATHE KOI MACH”/BOTTLE GOURD LEAVES WITH ANABUS FISH, BENGALI RECIPE. In this season we all are Bengalis fond of “Lauer doga “, plant from which we get bottle gourd. Bottle gourd vines are quick growing with hairy stems, long fork tendrils and a musky smell. 

You can grow bottle Gourd vines indoor in a tub just to eat bottle gourd leaves and stem as organic. My

 daughter had done it and really its taste is far better than taken from market. Its tender leaves and

 tendrils are edible; indeed carry higher concentration of vitamins and minerals than the bottle gourd

 fruit. Bottle gourd plants (100 grams) are full of Protein, carbohydrate, fiber, calcium, phosphorus, iron

 and moisture.

INGREDIENTS: 1) ANABAS FISH: 1/2 KG

2) BOTTLE GOURD LEAVES: 200 GRAM

3) BAY LEAVES: 2 TO 3

4) WHOLE ZEERA (cumin seeds): 2 TABLESPOONS

5) GARLIC: 4 PIECES

6) ONION: 1 (PASTE)

7) CARDAMOM: 4

8) MUSTARD OIL: 3 TABLESPOONS

9) Turmeric powder: 2 teaspoons

10) Coriander powder: 2 tablespoons.

 SALT TO TASTE

 PROCEDURE: Cut bottle gourd stems, leaves and tendrils in medium (2 to 3 inches in sizes).Wash

 these properly and lightly boil. Fist marinate anabas ( koi) fish with turmeric powder, 1 teaspoon of

 mustard oil and little salt. Keep karai on gas oven start flame .Pour 2 tablespoon of mustard oil and

 heat .Fry all fishes carefully. Don’t fry fishes too much, it will hamper the original taste and become

 sticky. Take out all fried fishes and keep aside. On the other side in a karai pour 1 teaspoon of mustard

 oil, after heating oil pour bay leaves, whole cumin seeds and 2 to 3 pieces of garlic. Fry slightly and off

 the flame. Take out masalas and make a smooth paste.

Now put karai on gas oven with 1 tablespoon mustard oil which is left from frying fishes. Heat the left

 over oil, pour 2 to 3 pieces cardamoms, bay leaf and onion paste. Stir well; add turmeric powder,

 coriander powder accordingly. Now add lightly boiled bottle gourd leaves with salt. Now add masala

 paste what we had done before. Keep boiling for 5 minutes, now add fried anabas fishes .Again boil for

 another 5 minutes with a lid on the curry. Give standing time and our “KOI MACHE LAU DOGA “is

 ready to serve. Garnish with green chili.

Enjoy this fish dish with hot rice…if you are a fish lover you will feel another palatable touch in this

 dish. 

SESAME SEED POTATO CURRY / BENGALI TIL ALOOR CHORCHORI

 

Few days before I was busy with my home affairs and so it was not possible for me to post in my blog .A thought came to my mind that what could I do  to post new blog with a new recipe.It was hammering me .And just few hours before it is came to my mind that why not I post about our daily Bengali recipe i.e. "TIL ALOOR CHORCHORI" aka "SESAME SEED POTATO CURRY".

Sesame seed are the power house of vitamins,minerals and antioxidants.Many of our surroundings 

 introduce sesame seed instead of poppy seeds to make curry or any other dishes in their kitchen.The price of Sesame seeds are not so high as poppy seed.

HERE IS THE FOOD VALUE OF SESAME SEED:

1)Good source of fiber

2)May lower cholesterol and triglycerides. 

3)Nutritious source of plant protein.

4)May help lower blood pressure.

5)good for health bones.

6)May reduce inflammation.

7)Good source of vitamin B.

8) May help to control sugar level.

9)Boost immune system.

10) May support Thyroid health.

11) Help to relief in arthritic pain.

12) May aid hormone balance during menopause.

Last and important word is that it is easy to add to your diet....obviously it is important point for cook...I think so.

Now come to the recipe.

AUTHOR :RITA CHATTERJEE.

COURSE: SIDE DISH

CUISINE : BENGALI

PREPARATION TIME: 10 MINUTES

COOKING TIME:10 MINUTES

SERVINGS: 2

INGREDIENTS: 

SESAME SEED : 100 GRAMS

POTATO : 2 BIG SIZES

ONION : 1 BIG

TURMERIC POWDER: 1 TEASPOON

BLACK CUMIN SEED ( KALONJI) : 1 TEASPOON

GREEN CHILI : 2 

SALT TO TASTE

MUSTARD OIL: 2 TABLESPOONS

PROCEDURE: 

Paste sesame seed in grinder.First wash and soak sesame seed for 5 minutes then make a smooth

 paste.Keep aside. Cut potatoes in small cubic shapes .Wash and  boil .Don't over boil ,drain out all

 water from potatoes.

Set karai on gas oven and on the gas flame.Pour mustard oil ,keep time to hot oil.Now add black cumin

 seeds and green chilies.A beautiful aroma comes out at this moment.Add boiled potato pieces and stir

 .All potato pieces will turn light brown.

Take out potato pieces from karai. Add .sliced onion in hot mustard oil any fry ,add turmeric powder

 and stir.Now pour sesame paste with little water in it.At this time add salt.Before pouring sesame seed

 paste mix paste with little water and add in karai.It will give a better result.

Give standing time to boil the paste.Add boiled and fried potato pieces and mix with sesame seed paste

 properly.

Put off the gas. Rest for 5 to 10 minutes the curry.At this time keep a lid on karai .

Our " SESAME SEED POTATO CURRY"/"BENGALI TIL ALOOR CHORCHORI " is ready to serve

 with hot rice or handmade roti.

Enjoy the dish.

THANK YOU.

BENGALI MONSOON DISH (TRADITIONAL MONSOON THALI)

 

We, Bengalis are fond of different foods from all over India. But we have lots of traditional recipes,

 various sweet dishes and so many others in our food basket. We have normal thali which means full 

meal in different seasons .Today I am telling about Bengali Special Monsoon Thali . It is undoubtedly a

 mouth watering full meal with full of nutritions, majority of Bengalis used to have it in this season.

 This thali consists of Khichdi  , fried papad , fried brinjal (we call it ‘Begun Bhaja’) and for extra touch

in meal an omelette or a piece of fried Hilsha . This is altogether a sumptuous meal.

Khichdi is a mixed boiled recipe of moong dal and rice.

It is tempered with whole garam masala , bay leaf , whole cumin seeds in hot oil. For a good aroma we 

use Deshi ghee and powdered garam masala also.

We fry brinjal in mustard oil .I cut brinjal in length wise but many among us cut these in round shapes.

First we add salt and turmeric powder in brinjal pieces then fry in mustard oil. It turns into a soft 

tender fried  brinjal  or our “begun bhaja”.

Fried Hilsa adds an extra touch in our monsoon meal. Before frying Hilsa pieces we mix little bit salt 

and turmeric powder.We call these illish mach bhaja . It is so delicious.and turmeric powder.We call 

these illish mach bhaja . It is so delicious.

Mango chutney is must with khichdi

So khichdi , papar bhaja , begun bhaja , omlette and illish mach bhaja make our monsoon meal a 

palatable one .And also with mango chutney aka "ammer chutney". In any rainy day we can’t resist 

ourselves from this monsoon meal . Majority of our Bengali family have their feast with this monsoon

 meal in rainy day.

I will discuss about the recipe of khichdi and mango chutney in another blog.

I think you enjoy my blog.

THANK YOU

.

M00NG DAL HALWA

 Now in recent ,we are passing through the crucial time I mean to say we are fighting with Corona virus .We are in lockdown situation .We have to stay at home for our own safety . We are nothing to do .All shops along with sweet shops are closed .

 Recently my grand daughter asked me for some sweets .I thought why not I made Mung dal halwa which is she likes very much.

Mung dal halwa is an authentic North Indian recipe .It is usually made on festive season like Holi ,Diwali etc.Though I am a Bengali I am always eager to prepare different sweet dishes .Moong Dal halwa gives nearly 200 calories.It needs 30 minutes to cook .

So start with preparing Moong dal halwa.

INGREDIENTS:

1: Moong dal (Yellow dal) : 250 gram

2: Sugar : 200 grams

3: Deshi Ghee (Clarified butter):150 grams to 200 grams

4:Cardamom : 5 to 6 in numbers.

5: Dry fruits

:

Cashew nut: 50 grams

Almond : 50 grams

Raisain : 50 grams

 6:Dry milk powder :2 to 3 packets

Use dry cotton cloth to clean the layer of Moong dals .

Place a pan on gas oven .Pour required amount of Moong dal in the pan .Roast dals properly by constant  stirring until it comes golden brown . The raw aroma of Moong lentils should go away .

Always halwa is made in low flame.

Take out dry roasted dal from pan, allow to cool and make a dry dust in grinder .Keep in mind that

 dal dust should not be so smooth , it will hamper the perfect  consistency of halwa.

Add 100 grams of deshi ghee in pan,  start heating .Wait for minutes for perfact ghee aroma .Now add dust Moong dal and this is the time for constant stirring.I t is very tough job to stir contiuniously but we have to do it .

Halwa has the raw aroma moong lentils and it should go away completely before start with next step. Add sugar in it . .Blend sugar with dal properly.

Cut almonds in small pieces.Roast all dry fruits with ghee .Do,nt fry too much .Roast only for good aroma of deshi ghee.

Now add all dry fruits in Moong dal which is enriched with ghee,they have granular consistency.  Start blending and after that add dry milk powder in it .

 Again start stirring all  ingredients .Do it at that of time when the fat separated from Moong dal .

Add cardamom dust  and mix well.

 

Take a break of relief ,thanks to my hand.It is really hard to do the work.

Our  mouth melting texture of MOONG DAL HALWA is ready to serve .I am really happy for 

making this delicious sweet dish .My little princess , my grand daughter cheered up for this  tasty sweet dish.

Serve hot or cool  

 Enjoy cooking in lockdown situation.Stay home and be safe