NIRAMISH JHOL SATHE BORI(BENGALI VEG STEW)

. Niramish jhol is a very popular dish in Bengali family. ‘Bori’ i.e . Bengali sundried dumplings add extra flavour in niramish jhol .Niramish jhol is not completed without bori.

I got idea  about niramish jhol from my mother .She helps me to learn it .My father used to tell ‘ I don’t want anything else in lunch, give me only jhol with bori “. He liked it very much. I also like it . It is a very good dish  in summer , helpful in stomach upset(add green banana in this situation),

  and easy to digest. In winter season we make jhol with cauliflower , beans, carrot  like different vegetables , may add coriander leaves  for garnishing .

Let us discuss about  ‘Bori’ .It is a special item for Bengali . Bori making is a cottage industry .You can also make it in your home. Bori is made  mainly from urad dal , also make from musur ( red

lentil seed ) dal, motor ( dried peas) dal . I will write about Bori making in another blog ..

Today I am ready to share my Niramsh jhol .

INGREDIENTS : 1) Potato : 2

2) Brinjal : 2

3) Green banana : 1

4 ) Potol (pointed gourd ): 4

5)Bori ( Bengali sundried dumplings ) :4 to 5

SPICES : 1) cumin seed : 1 tablespoon.

2) Turmeric powder : 1 tablespoon.

3) Coriander powder : 2 to 3 tablespoons.

4) Cumin powder :1 ½ to 2 tablespoons.

5) Red chilly powder : 1 tablespoon.

6) Ginger paste :1 tablespoon.

7)Green chilly :2 pieces .

8)Mustard oil : 3 tablespoons.

9) Salt to taste .

HOW TO MAKE

1      Marinate boris with turmeric powder and salt . Fry boris carefully .Too much frying will burn boris and it will taste bitter.

Cut all vegetables in  cylindrical  shape and in medium sizes .Wash all vegetables properly .The shape of cutting vegetables is  very important in this preparation

1      Keep karai on gas oven. Pour mustard oil in it.

2      Now add whole cumin seeds  and green chilly for tempering.

As green banana and potato  are hard than potol and brinjal , first fry those. After that fry potol and brinjal. 

      Now add spices like turmeric powder ,coriander powder,cumin powder ,red chilly powder  and fry in simmer .You can ready those  spices in  1 cup of water  and add to vegetables . It will help not to burn the spices.Add ginger paste and salt . Stir vegetables very well .This time add fried boris.

1      Pour sufficient amount  of water  for boiling vegetables  .Now bori s turn soft and little soggy .

Our   jhol ,Bengali stew is ready .It’s really very tasty , may garnish with coriander leaves.

Serve Bengali jhol with steamed rice and lemon wedges.Try it.

I think you enjoy the blog.

THANK YOU

A SIMPLE TIP FOR INDOOR GARDENING

In previous blog I told you about indoor chilli plantation. Today I am sharing with you  the same.

Save some seeds of chillies  which you can collect from red chilly .Give  few days for drying seeds in sunlight. . Seeds turn yellow  in color and will dry in 4  to 5 days.

Pour these seeds  in wet  tub.

After few  days some seedlings will  come out from soil. It is really an interesting work. Take care of these seedlings . Do not use more water at that time and keep the tub in cool place.

When the height of seedlings become 2 to 3 inches , separate all seedlings.

Again take care properly and you will get many chilly  plants. Keep the tub in your veranda or roof top.

I feel happy to do this.

 I think you also enjoy this .

Let start for indoor plantation

THANK YOU.

GREEN CHILLI SAUCE (HOME MADE)

Green chilli sauce……….it’s really hot and spicy. It makes a dish extraordinaire . For Chinese recipes like Hakka noodles, Manchurians etc , green  chilli sauce plays an important role.Those who are  fond of hot and spicy food ,they obviously like it .You can deseed  some chillies   for less  spicy .I did it.  It is home made  and so it is really  very clean and healthy. I did not use any extra substances for thickness of sauce or for making it voluminous.

Let start the recipe .

INGREDIENTS:

1) Medium  green  chillies :200 grams.

2 ) Vinegar : ¾ cup

3)Cumin seed :2 teaspoon.

4)Ginger : 2 inches.

5)  Salt :2 teaspoon.

6) Asafoetida : 1 pinch.

7) Oil :2 to 3 tablespoons

PROCEDURE:

1)      Cut  all chillies in medium sizes with scissores.If you want less hot, de seed 100 grams of chillies.

1)      Keep a non stick pan or karai on oven. Pour white oil on it and heat the oil. Add some cumin seed and 1 or 2 pinch of asafoetida .

1)      When it becomes hot add sliced ginger in it and fry.

1)      Now add chilli pieces and salt .Fry for sometimes.

1)      Add ½ cup of water in it for tendering. Keep a lid on it.

2)      Take 10 to 15 minutes for perfect boiling and dry the mixture.

1)      Take ½ cup of vinegar and boiled chillies in a grinder to make the paste.

1)      Now  hot homemade chilli sauce is ready .You can keep this sauce outside the refrigerator  for  2 months.

If you want to keep it for 1 year use ½ teaspoon of citric acid or acetic acid along with vinegar in chilly sauce .These act as preservative.

You must try it in your home and enjoy with different dishes.

 Next I  will show you how to do chilly plantation indoor .Save some chilly seeds for crop.

 THANK YOU.

HOT TOMATO SAUCE WITH ARTIFICIAL SWEETENER

You just imagine …a plate of hot ‘Pakoras’ or hot noodles without tomato sauce in front of you,

how it is fulfilled your mind? Spicy tomato sauce compliments best with evening snacks.Generally tomato sauce is made with sugar.Sweetness is the dearest aspect of our sense of taste and for that reason  I am trying this recipe with artificial sweeteners for those who are health conscious, not only that diabetic patients can also take this without any fear.

I am very excited because tomatoes which I am using in this recipe are collected from our kitchen garden and of course these are free of pesticides.

So let start the recipe.

INGREDIENTS:

1) Tomato  - 1 kg.

2) Red chilli – 6 to 8 pieces.

3) Garlic -4 to 5 pieces.

4) Vinegar-5 tablespoons.

5)Tamarind -4 to 5 pieces.

6) Black salt to taste.

7)Artificial Sweetener-4 tablespoons

PROCEDURE-

1) Boil tomatoes ,red chilies and garlic in a pressure cooker. Keep aside for cooling.

1        Keep  extra water in a separate container after boiling.

1 2)      Make a paste of boiled materials ( boiled tomatoes,chilies,garlic) in a mixer.

1 3)      Add tamarind water (soak 4 to 5 tamarind pieces in water before)

1 4)     Now strain the paste in a sieve properly so that unwanted materials separate easily.

1    

5) Keep a karai  on an oven.Add the paste in karai .Add black salt in it and stir continuously

1 6)      Add artificial sweeteners in the mixture. Boil the mixture for 10 to 12 minutes and stir.

1 7)     After 15 minutes when the mixture become thick and automatically separate from karai surface  

t

then our sauce is ready.

1 8)     Now add 4 to 5 tablespoons of white vinegar.Keep in mind that add vinegar  when the temperature of sauce remain mild hot.

2  9)    Keep for cooling and pour in a bottle or a container made of glass.

1  10) you can store this sauce out side the refrigerater about 2 monthes , if you want to keep it inside the refrigerater  ,it will remain 6 monthes.And for one year you add preservatives  in it.

I think it will be very helpful   for  your health  and also taste buds.

Next I  am coming with green mango jelly.

Thank you.

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CHICKEN DAK BUNGALOW

Today’s recipe is Chicken Dak Bungalow.This recipe was well known during  British regime,they built Dak Bungalow  as rest house where  bawarchi  used to cook chicken  quick and  in easy way  ,popularly known as “DAK BUNGALOW CHICKEN”. Actually .it is a combination of boiled egg and chicken curry but I tried this without egg in my own way.I think you will like this.

INGREDIENTS:

1)Chicken : 800 grams.

2)Curd: 100 grams

3)Sliced onion: 100  grams.

4)Ginger and Garlic paste:2 tablespoons

5)Onion paste:2 tablespoon

6)Turmeric powder: 1 teaspoon.

7)Coriander powder:2 teaspoon

8)Cumin powder: 1 tablespoon

9)Boiled Potato: 2 to 3 medium sizes.

10)Mustard oil:150 grams.

Salt to taste.

.

PROCEDURE:1 ) Marinate chicken with curd(2  tablespoons),onion paste (2 tablespoon),ginger and garlic paste (2 tablespoons),turmeric powder(1 teaspoon),coriander powder(2 teaspoon),cumin powder(2 teaspoons), oil ( 4 tablespoons) and salt.Add ¼ teaspoon of sugar. Keep it for 1 hour.

2)Take a frying pan and add ghee in it. When ghee becomes hot add sliced onion( 100 grams). Fry these till golden brown and keep aside.

3)Now make a paste of sliced golden brown onions, some green chilies,cinnamon ( 2 inches),cardamom(2 to 3) with curd(100grams) in a mixer.

4)In a frying pan add mustard oil  (100 grams). Heat oil, when smoke comes out  add ready paste and keep gas flame in simmer.After 5 to 7 minutes add marinated chicken, boiled potatoes in it and stir continuously  till the chicken fully boiled and oil comes out.

5) After few minutes the gravy becomes  thick and rich. You can garnish chicken dish with fried boiled eggs.

Your easy “CHICKEN DAK BUNGALOW” is ready.Serve with hot and plain rice and salad.