CURD WITH RAISINS/HEALTHY CURD/RAISIN CURD

 

Today I am sharing an informative post. Summer is knocking our door .We always used change our

 food habits to keep ourselves fresh and healthy and as well as energetic.

Curd acts as probiotic. Macrobiotics are live micro organism which we find in dietary supplements,

 fermented foods, curd etc. Curds with raisins remove bad bacteria and helps to improve digestive

 system. In summer dietitians suggest to take curd to keep you healthy and fresh.

There are so many dissolve fibers in raisins. In summer we always feel disturbed with stomach

 problems. A raisin with curd helps to keep you feet.

HOW TO MAKE RAISINS CURD:

Boil milk (½ lit) and keep aside to make it cool. Keep the temperature of curd just as we can dip one

 finger in milk and so we can tolerate the heat of milk. Use 2 table spoons of curd which we can take

 from dairy shop or we made it previously.

Raisins (10 to 15) for ½ lit of milk. Take a glass bowl: I prefer glass bowl, you can take stainless steel

 bowl. Glass utensils are healthier than anything else.

Spread 2 tablespoons of curd in glass bowl all around with the help of spoon. Now add raisins in it.

 Pour mild hot milk in it and stir continuously to get rich, creamy curd. Keep a lid on boil and give 8 to

 12 hours for perfect curd. For better result put a cotton cloth on the lid of bowl.

In the day after morning keep the ready curd in refrigerator and take out before use.

Our “RAISIN CURD” is ready to serve.

RAISIN CURD helps in

1)      Digestion, acidity, constipation

2)      Healthy teeth (due to presence of calcium), helps to hard bone.

3)      Remove bad cholesterol from blood, control blood pressure.

4)      Helps to release pain during menstruation.

5)      Remove dryness of hair.

6)      Helps to improve allergic condition.

So now get ready for better healthy curd with raisins.

Thank you.

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

DHOKA

Cooking needs passion.In Bengalis food habits having some traditional dishes which are totally linked with culture of Bengali khana.

Dhoka' is a traditional dish of Bengal. It is a veg dish.Generally we use chana dal for Dhoka. In each occasion when Bengali traditional dishes are cooked should have' Dhoka' and ' Sukto'.



My recent pleasure on cooking to make a fusion on traditional 'Dhoka':I am making a nonveg version of it, using Masur dal(Lentil seed) onion etc.

Ingredients: 1) Lentil (Masur dal)-500grams

             2) Mustered oil-1 cup

             3) Turmeric powder-1/4 teaspoon

             4) Cumin powder-2 teaspoon

             5) Kashmiri red chilli powder-1/2 teaspoon

             6) Garam masala powder-1/2 teaspoon

             7) Cinnamon dust-1/2 teaspoon

             8) Sattu-1 tablespoon

             9) Onion paste-2 tablespoon

             10) Ginger garlic paste-1 tablespoon

             11) Red and green chilli paste-1 1/2 tablespoons
Cooking time-30 minutes

Procedure:   1) Soak masur dal in normal temperature.

 2) Next day add onion, garlic,ginger paste, salt,red and green chilli paste, cinnamon dust and little bit of sugar in soaked masur dal.

 Mix well and a make a paste of it

            3) Take 2 tablespoons of oil in a pan.Add dal paste  and  sattu(1 table spoon) to this and cook until it dries completely.Add 1 tablespoon of ghee for good smell.

  4) Now grease a plate with oil and put dry dal mixture.Flaten the mixture dry for in a uniform way by using hand.Now let it  dry for minutes.

          5) Use a knife to cut pieces of that  mixture.

            6) Deep fry all the pieces in mustered oil.These are known as 'Dhoka' in Bengalis.

 7) Now heat some oil in a pan with 2 inches of cinnamon stick and 1 red chilli.When a good smell comes out add boiled potatoes and fry.

            8) Take out fried potatoes, add turmeric powder(1/4 tablespoon),Kashmiri red chilii powder( 1tablespoon),salt, cumin powder(2 tablespoons) and little bit of sugar in the oil.When oil comes out from masala add 1 and 1/2 cup water.Let it boil.Add fried potatoes and 'Dhoka' pieces into that.it of sugar in the oil.

 

       

            9) Boil for few minutes. Sprinkle garam masala and ghee from above.

 Now it is ready to serve my fusion recipe 'Dhoka'.You can enjoy it with hot rice.

             

LONG CORRIANDER LEAVES PAKORA WITH CORRIANDER SAUCE

We always like to take varieties of hot and crispy pakoras in all seasons.

Gramflour or besan is very good for our health which is important ingredient for pakoras.

Today I am sharing with you the recipe of hot crispy long corriander leaves pakoras .Hope you will enjoy.

Ingredients :Corriader leaves with long stems,gramflour,chilligarlic paste(1tsp),,white oil for frying.

salt to taste.

Corriander leaves will remain in it's  original sizes.Don't chop leaves in small pieces.Wash leaves properly.

1) In a mixing bowl take gramflour,chilli garlic paste,chilli powder,white oil(3 tsp) and salt to taste.

Make a smooth paste of it and keep aside for 1/2 hour.

2) Take a frying pan with enough white  oil to fry  and heat the oil.

3) Coat long corriander leaves in smooth batter and pour in hot oil.

4) Fry leaves in simmer so that leaves won't burnt.

5) Our long corriander leaves pakora is ready.

Serve hot with corriander chilli sauce.