ELEPHANT WOOD APPLE CHUTNEY /KODBEL MAKHA

 

My post is now regarding sour taste , a mouth watering recipe with elephant wood apple.

This ripe fruit is quite aromatic. It tastes sour with the mixture of sweetness. Fruit contains many seeds, those are light brown in color. It takes a long time to ripen the fruit, that does not come to market before September-October.
Me and my best friend my daughter😀 are always waiting for this fruit for palatable chutney. No one want to share her portion any time😁😁.

Here is the recipe :it is very easy to make.
Codbel chutney
Materials:
Codbel / elephant wood apple :1
1) Jaggery: 50 grams or more.
2)Green Chillies: 1 ( slice in small pieces)
3)Mustard oil: 1 tablespoon.
Salt require according to your taste.
Method: Break the elephant wood apple and scoop it with a spoon. Collect all inner materials in a glass bowl. Remove the seeds from the fruit. Now mix all the ingredients and knead well.

 Serve it with rice meal at the end....Can't handle the mouth water..😋😄

PAPAYA BITTER GOURD CURRY,Bengali dish/PENPER SUKTO

 It is an authentic Bengali dish from old grandma's cookbook. I came to know this traditional bengali recipe from my grandMa's diary. I collect a green fresh papaya from my backyard garden for thus recipe. 

So it is obvious that the taste of dish is much

 much better😊.

Here is the recipe :

Ingredients :Papaya : 1
Drumsticks :2
Bitter guard :2
Peas : 1 handful
Bengali Bori : 5 to 6
Masalas: Ginger paste:2tablespoons
Sugar : 2 to 3 teaspoons
Corriander powder : 2 tablespoons
Salt according to your taste.
This recipe preferably sweeter than salty.
For tempering I use mustard seeds ( 2 teaspoons), red chilli (1)
Mustard oil : 2 tablespoons, you may use white oil.
Deshi ghee : 2 teaspoons
PROCESS : Wash papaya properly. Peel off the skin of papaya. Grate papaya with the help of grater and keep in a bowl.
Cut drumsticks in small 4" inches pieces. Peel off it's skin also.
Slice bitter guards in round thin shapes.
Wash all vegetables.
Keep a korai on gas and switch on the gas.
Add mustard oil and wait for become hot. Fry bengali bori and keep aside. Fry all sliced bitter guards till turn brownish black. Take out from karai.
Now add mustard seeds and red chilli in this oil.. When a beautiful aroma comes out pour grated papaya,drumsticks pieces, peas. Stir well, now add ginger paste, corriander powder,salt. Keep a lid on karai in that stage. Wait for 10 minutes for perfect boiling.
After that use sugar and fried bori. Give another 5 minutes for perfect mixing.
Now pour little deshi ghee. Wait for 10 minutes before serving. It is a sweet in taste dish.
Serve hot with hot rice. It is really an appreciable dish among most bengali old authentic dish.
☺ cooking.

MOONG DAL SOUP/YELLOW LENTIL SOUP/MUGER DALER SOUP

 

This is a very healthy recipe but very easy also. Today I am sharing this recipe with you.

Ingredients:

Moong Dal: 100 gms Bottle Gourd: 8 to 9 pieces. Garlic cloves: 4 cloves. Finely chopped. Ginger sliced: 1/2 tsp Salt to taste White oil: 1/2 tsp, Ghee : 1 tsp, Sugar: 1/2 tsp Garnish with tomato pieces and a dry red chilli.

 
Method:

 
Wash the raw mung dal well, cut the gourd into small pieces and wash it. Now boil the raw mung dal, gourd with turmeric and salt in a pressure cooker in water. Boil very well so that everything melts.
On other side put 1/2 teaspoon of white oil in a pan on gas... When the oil is hot, lightly fry garlic and ginger. Add the fried garlic, ginger to the boiled dal, add sugar. Cover with 1 teaspoon ghee on top. Add chopped tomatoes and dry chillies for garnishing. Give it some time...keep it covered. Serve with warm roti or rice or eat simply with a spoon. Mung dal soup is as delicious as it is healthy.
Eat healthy...stay healthy.

MORINGA LEAVES PARATHA

 Moringa leaves paratha

Moringa leaves are easily available.
These leaves are full of vitamins and minerals. So today I made breakfast "Sajne Patar Parotta/moringa leaves paratha". Ingredients - Sajne leaves/moringa (2 cups...chopped and washed well. Onion chopped - 1/2 cup Green chillies- 1 tbsp Ginger - 1 teaspoon (I didn't give it) Whole cumin seeds - 2 tsp Amchur powder...if not available lemon juice 1 tbsp Salt to taste.
For frying - white oil, little desi ghee Flour - 250 grams
Method - Knead the flour well with all the ingredients mentioned above. Add 2 tbsp of white oil to it. Keep the kneaded dough covered for 1/2 hour. Now fry in the shape of parota (three corners). Spread desi ghee and serve hot with langar pickle. In this season you can eat potato curry with paratha. Eat Healthy...Stay Healthy.

HEALTH BENEFITS OF MORINGA LEAVES AND SIMPLE THREE RECIPES/SOJNE PATAR RECIPE

 

Moringa health benefits include treating and preventing diseases such as diabetes, anemia, arthritis, liver and heart disease, and respiratory, skin and digestive disorders. The bark, leaves, flowers, fruit, seeds and oil of this tree can be used. In India, drumstick pieces are used to make curries and can be added to sambar, etc. It can also be consumed as a powder – fresh leaves are dried and then crushed to a powder.
Moringa leaves are rich in vitamins, antioxidants, and minerals. Moringa leaves are a rich source of vitamin A, B1, B2, B6, C, and foliate. They also contain magnesium, calcium, zinc, iron, and phosphorus. All these vitamins and minerals possess numerous health benefits, such as:
Healthy brain
Protects heart
Healthy eyes
Boost immunity power
Increases energy
Protects diabetes
Protects lever
Good for bones

Antiseptic

How to preserve moringa leaves

Collect moringa leaves form market .I had collected leaves from our backyard garden. Pull out

 all leaves from its stem and spread all leaves on a newspaper. Don’t use water to clean all.

 Remove all dust with the help of palms. Keep leaves in normal room temperature to let it dry.

 Don’t keep in direct sun light because it will lose its vitality from moringa leaves. After few

 days it will change its color and start to become dry. Two to three days later you will observe

 that all leaves change its original color and become fully dry. Now crush dried leaves with the

 help of hands .You may use grinder to make it fine powder and preserve it in dry container.

How to use: You may use it as a juice, spread on salad, curry etc.

Here are some simple recipes of moringa leaves

Moringa leaves with smashed potato: Boil 2 potatoes take 1 cup of moringa leaves. Smash

 boil potatoes and keep aside. Fry moringa leaves slightly in mustard oil, use 1 green chili

 while frying. Now add little salt and 1 pinch turmeric powder in it. Turn off the gas flame. Mix

 fried moringa leaves with smashed boiled potatoes and serve hot with hot rice.

1)    Moringa leaves fritters/ sojne patar pakora: Cut fresh moringa leaves (100 grams) and wash

 properly. Keep it in a bowl. Add finely chopped onion( ½ cup),chopped green chilies(2), chick pea

 flour ( 1 cup or little more),salt according your taste, rice flour( 1 tablespoon, it helps to make

 fritters crispy, you may skip it),2 teaspoons white oil. Mix all ingredients well. Now fry moringa

 fritters in white oil. Make fritters small and flat in shapes and sizes. Serve hot as snacks or as a

 side dish with dal and rice.

1)    Moringa potato fry: Wash fresh moringa .Cut 2 potatoes in small pieces, wash well. Place a

 karai on gas flame .Add mustard oil, heat oil, and add mustard seeds and red chili .When a

 beautiful aroma comes out add potato pieces and moringa leaves. Pour turmeric powder and

 little salt. Keep a lid to boil it well. Sprinkle some water for perfectly cooked. Now stir well and

 make the curry purely dry. Take out from karai .Serve hot with rice.

Enjoy healthy recipes with moringa leaves.

Happy cooking.

GUNDRUK ACHAR/NEPALI RECIPE/NEPALI ACHAR

 

Gundruk is a fermented leafy green vegetables and popular food in Nepal.

Region: Nepal, Sikkim, Darjeeling.

What is “GUNDRUK”: Gundruk is basically a fermented full dried food mainly used for soupy dishes

 and pickles. It is made from different leafy food products including cauliflower leaves, carrot leaves

 and mustard leaves.

How to make GUNDRUK: I came to know from a Nepali lady the process of making Gundruk. When

 we visited Dooars, we took our breakfast from a restaurant on the way from Sevok Kalibari to

 Udlabari.In breakfast thali we got paratha, chickpeas sabji ,tomato chutney, aloo sabji and Gundruk

 achar.I was so excited after seeing this breakfast ,actually we are all so hungry because we won’t get 

  even morning tea on the way. This full dish breakfast made me excited to have it. The lady told me

 how to make “GUNDRUK”.

It is prepared by firstly cutting leaves into small pieces in 2 to 4 inches. All pieces wash properly and

 drain out water. Spread all cutting leaves on a mat and cover it with clothes on the top so that it

 naturally fermented.  The volume of pieces starts to shrink and release water, a smell of fermentation

 comes out from leaves. Now the perfect time to put all cutting leaves in an air tight plastic jar for 3 to 5

 days to dry .It depends on the season of the year how fast it will dry. When the color starts to getting

 brown and fermented smell begins to form, all fermented leaves removed from the container and

 spread on the mat again to dry for couple of days. It is full naturally dried leaves which you can use for

 making any dishes. We purchased 2 packets of Gundruk from them. It is really new for me though I

 had some knowledge about it from a magazine.

Now I am sharing GUNDRUK ACHAR which I came to know from that beautiful lady.

GUNDRUK ACHAR:

INGREDIENTS : 1) GUNDRUK  1 cup ( Cut gundruk in small 2 inches pieces ,pour it in boiled water for 4 to 5 minutes , after that drain  out from water.)

2) Boiled potato: 1 cup (cut into small square pieces.)

3) Sliced cabbage: 1 cup

4) Sliced cucumber: 1 cup

5) Sliced onion: ½ cup

6) Green chilies: 3 to 4 cut into small pieces.

7) Chat masala: 3 to 4 teaspoons

8) Tomato: cut into small cubes (1 cup)

9) White oil: 2 tablespoons.

Salt: according to your taste.

PROCESS: Place a karai on gas and pour white oil (2 tablespoons).When oil become hot add boiled potato and tomato cubes in hot oil to just saute it.Take out from karai and keep aside.

MIXING OF GUDRUK ACHAR: Take a bowl and mix all ingredients which I described before. Add

 chat masala and little salt. Do not add more salt because chat masala contains salt.I like sour taste little

 bit more and so I add lemon juice in it. Our “GUNDRUK ACHAR “is ready to serve with hot rice

 ,handmade roti and paratha.

Enjoy Nepali achar…..”GUNDRUK ACHAR”.

Thank you.

GREEN PLANTAIN DESSERT/ KACHKOLAR MISTI

 

Today I am sharing a different type of dessert to you.Majority of us don't like green plantain ( kach

 kola) ,I am also in that group. Bengali uses green plantain mostly in making typical  dishes

 like"Macher jhol","Kachkolar Dalna" or " "Kach kolar kofta" like these.But today's my recipe is

 totally different from these boring preparations.

Now let get's started.

Green Plantain sweet
Ingredients:
1) Green Plantain: 2
2) Sugar syrup: 11/2 cup
3) Rose water : 2 tablespoons
4) Mace powder :2 pinches
5) Khoa : 1 cup ( if you don't have khoa in your kitchen you can use 2 cups dry milk powder.
6) Deshi ghee: 1/2 cup; you may use white oil instead of deshi ghee. In that case you add 2 tablespoons of deshi ghee with white oil.
For garnishing: cashew nuts and raisins (1/3 cup)

 Procedure: Make sugar syrup with 2 : 1 ratio of water and sugar respectively.

Peel off the skin of Plantains and wash properly. Slice green Plantain in thin wheel shapes.

 Keep these in plain water for 1/2 an hour so that all blackish elements come out from green Plantain.
Keep karai on gas oven and switch on the gas. Pour deshi ghee in sufficient amount to fry

 Plantain slices. Plantain slices should be fry in brown color. Now take out all slices from karai.

On the other hand soak mace powder in little rose water.

Crush all fried Plantain slices with the help of your palm. Add khoa with it and blend in mixture.

 Make a smooth dust.

Switch on gas and keep karai .Add khoa , Plantain mixture and sugar syrup. Stir continuously.

Be careful at this time,in some cases mixture catches the surface of karai.

While ghee separated from mixtue add mace powder and rose water mix well and transfer the

 ready item in a plain dish where spread ghee previously.It is done to take out the dessert

 pieces easily from the dish.

Place the mixture with 1/2" thickness and allow cooling.

I use cashew nuts and raisins to garnish. These are optionals.

After 1/2 an hour keeps the dish in refrigerator to set properly. Take out from refrigerator after

 1/2 an hour and cut into pieces according your choices.

Enjoy green Plantain dessert with your family in dining table. 

Happy cooking.

Thank you.

 

 

THREE SIMPLE DRUMSTICK RECIPES /HEALTHY 3 DRUMSTICKS RECIPES

 

Hi everybody

I am eager to share three simple drumstick recipes with you. In my previous blog I had shared you a

 drumstick recipe and food value of drumsticks (https://tastesdifferent.blogspot.com/2021/04/drumstick-potato-

currydanta-aloor-dalna.html). You may check the link.

I like drumsticks so much. I cooked these three drumsticks dishes in my own ways; I think you will like this.

Let’s start the recipes:

1) DRUMSTICK WITH TAMARIND”

I love sour taste in many dishes. So my first one dish is with tamarind.

INGREDIENTS: Tamarind: 50 grams.

Drumsticks: ½ kg

Turmeric powder: 1/2 teaspoon

Red chili powered: 1 teaspoon

For tempering:

Black cumin seed (kalonji): 1 teaspoon

Green chili: 1

Mustard oil: 2 tablespoons.

Salt according to your taste.

Jaggery powder: 2 to 3 tablespoons

How to cook: Take a bowl and soak tamarind in water for few minutes .Take out tamarind pulp from that. Cut

 drumsticks in 3 to 4 inches sizes. Peel off the skin properly and wash with water. Keep aside the pieces. Place the

 karai on gas oven, switch on the gas. Pour mustard oil; add black cumin seeds and 1 green chili. After 2 to 3 minutes a

 good aroma will come out, now add drumsticks and stir .Add turmeric powder and red chili powder after that and again

 stir. Pour some water to boil drumsticks, add salt accordingly.

When drumsticks properly boiled add tamarind pulp and jaggery powder .Mix all in a nice way and dry .I use jaggery

 powder, you may add sugar but jaggery is healthier than sugar. This is a nice sweet and sour dish of drumsticks which

 is so palatable and yummy also.

You will try in your kitchen.

2) DRUMSTICK IN SESAME SEED:

The next recipe is drumstick with sesame seed.

First I will discuss about benefits of sesame seeds in simple way.

Sesame seeds are  full of fibers.1) it may lower cholesterol and triglycerides,2)it may help to lower

 blood pressure,3)it supports healthy bones,4)it helps in blood cell formation,5)it may aid blood sugar

 level,6) it is rich in antioxidants and so boost  immune system,8)also support thyroid health,9)during

 menopause it aids in hormone balance,10)it is a good source of vitamin B.

The last one is that it is very easy to add in your diet. You can use it directly in your dishes by

 sprinkling whole sesame seeds or by making a smooth paste; you can add it.

INGREDIENTS;

Drumsticks: ½ kg

Sesame seeds: 1 cup

Red tomato: 1

Green tomato: 1(it is optional, as I like sour I always prefer to add anything like this.)

Green chili: 2

Turmeric powder: ½ teaspoon

Mustard oil: 2 tablespoons

Salt: according to your taste.

PROCESS:

1)     Cut (3 inches sizes) and peel off drumsticks as before. Wash with fresh water. Boil drumsticks in karai. Don’t use

 pressure cooker, over boiled drumsticks will hamper your dish. Boil for only 2 to 3 minutes, it will remain as it is. Drain out

 water from boiled drumsticks.

2)     Make a paste of green chilies, green tomato and red tomato. Make another paste of sesame seeds separately.

3)     Keep karai on gas oven .Switch on the gas .Add mustard oil ,when oil become hot add first turmeric powder .A beautiful

 red color will come out ,now add boiled drumsticks. Stir for 2 minutes.  Add ready paste of green chili, red tomato and

 green tomato, again stir .After 2 minutes add sesame seeds paste and salt .Now fry all ingredients properly so that

 sesame paste will keep a smooth layers on drumsticks. A t that time you may sprinkle little water which will evaporate in

 seconds but keep a smooth result on the recipe. If your taste buds want some sweet taste then you may add 1 ½ teaspoon of sugar in it.

 t

 of 

Our “DRUMSTICKS IN SESAME SEED” recipe is ready to serve.

3) DRUMSTICK FISH CURRY

 

This is another drumstick recipe I am sharing.

INGREDIENTS:

Drumstick: 250 grams

Potato: 2 medium sizes

Rohu fish: 4 medium pieces

Mustard oil: 75 grams

FOR TEMPERING: Green chilies: 2

Panch phoron (it is a mixture of 5 seeds {cumin seed, black mustard seed, nigella seed, fennel seed, fenugreek seed}):1 teaspoon

Turmeric powder: 1 tablespoon

Red chili powder: 2 tablespoon

Poppy seed paste: 3 table spoons

Sliced tomatoes and green chilies : 1/2 cup and 2

Salt: according to your taste.

PROCEDURE:

Cut all drumsticks in 2 ½ “sizes. Peel off the skin of potatoes. Cut potatoes in length wise. All pieces of potatoes will

remain thick.

.  Marinate fish pieces with little turmeric powder and salt

Keep karai on gas oven. Switch on gas and start cooking. Pour sufficient mustard oil in karai to fry fish pieces. After

 frying take out all fish pieces from karai and keep aside.

Now add panch phoron and green chilies in left over oil for tempering. A beautiful panch phoron smell will come out,

, now add turmeric powder and red chili powder,sliced tomatoes and coriander leaves stir .After 2 minutes add ready

 paste and again stir 

. When oil separated from spices add drumsticks and potatoes, fry little bit and pour water and salt to boil all vegetables.

After 10 minutes add fried fish pieces in it and again boil for 2 to 3 minutes

Now our drumstick fish curry is ready to serve on dinning table. You have it with hot rice. It is a Bengali recipe.   

 

Thank you.

Happy cooking.