SIMPLE STREW

 

This recipe is for when you don't feel like cooking but your stomach is asking for food.

Ingredients -
Carrot (1), Beans (3 to 4), Onion (1 cut into 4 pieces), Garlic (4 cloves...chopped), Ginger (about 1 inch...chopped) Cheese (100 gm), Eggs (2...1 boiled, 1 raw)
Process...

Cut carrots, beans, paneer into thin lengths. Place the pressure cooker on the gas...turn on the gas. Add white oil.. Add a piece of cinnamon, a small cardamom and a bay leaf, these are for tempering.
. Now add all the ingredients at once.. lightly stir.. 1 tsp coriander powder, 1 tsp pepper, salt, sugar.
Add 4 tsp Kashmiri red chilli powder...stir. Now put the boiled egg in the middle and break the raw egg and put it on top. Close the lid of the pressure cooker and wait for a whistle. Give standing time and then serve with hot roti or rice. It didn't take long time but healthy dish is ready to serve. But it's good to eat 😋😋

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.

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

EGG POTATO CURRY/DIMER DALNA/BENGALI STYLE RECIPE

 

DIMER DALNA or BENGALI EGG CURRY is one of the most popular egg recipes in Bengal in daily

 cooking. From my childhood it is a favorite dish for me in lunch. Egg potato curry with hot rice is

 really palatable for me…I feel so. In this recipe boiled eggs are slightly fried before cooking them with

 boiled potatoes.

This dish achieved an important place in our Bengali kitchen from my grandma’s kitchen to my

 daughter’s kitchen or from our ancestral kitchen.

Apart from this “Dimer dalna” recipe another one egg dish I like most is “Dimer jhal”. This recipe I

 will share with you latter.

When there are no vegetables in kitchen and we don’t like to cook you will try this easy recipe in your

 kitchen. It may be with thick rich gravy or simple light gravy. It is ideal for a lunch meal with

 rice...nothing is needed as a side dish with this “Dimer dalna”.”DALNA” word specially use in south

 Bengal that I know well because when we were in North Bengal my maid used to say what is Dalna .I

 described it to her what is really Dalna preparation. I taught her many such recipes. Mustard oil is must

 for this egg potato curry. It will give the actual flavor of the dish. Now the time to share the recipe.

WHAT ARE NEEDED TO COOK THE RECIPE

EGG: 3 (I took 3 eggs, the number of eggs  depend on the members of your family, one egg is for one member)

POTATO: ½ KG

ONION (1), GARLIC (ONLY 2 PIECES), GINGER (2 INCHES), TOMATO (1 MEDIUM SIZE):

 Make a smooth paste in grinder or you can use”  SIL NORA”….( A PAIR OF GRINDING STONES).It

 will give the perfect taste of Dimer Dalna. You can feel traditional, authentic taste of this old recipe.

SPICES: TURMERIC POWDER: 12 TEASPOONS

CUMIN POWDER: 2 TEABLESPOONS, CORRIANDER POWDER: 2 TEABLESPOONS

RED KASHMIRI CHILI POWDER: 1 TEASPOON

HOME MADE BENGALI GOROM MASHALA: 1 TEASPOON (you may use garam mashala from

 market but the taste will vary) FOR TEMPERING: CUMIN SEEDS (1 TEASPOONS,GREEN

 CHILI(1),1 BAY LEAF,CINNAMON ( ½ INCH)

MUSTARD OIL: 2 TEABLESPOONS

TAKE SALT ACCORDING TO YOUR TASTE.

HOW TO COOK: 

Boil egg and potatoes .Peel off all skins and wash with cold water. Drain out water from boiled egg and potatoes.

 Place a karai on gas; pour mustard oil in it .Wait for minutes to become hot. Marinate boiled eggs with pinch of

 turmeric powder and salt. Now fry eggs slightly brown. Take out fried eggs from karai.Add boiled potatoes to

 fry slightly. Add cumin seeds, bay leaf, cinnamon and chili for tempering. Now add ready paste and stir

 continuously.

 

Add turmeric powder (½ teaspoon), cumin powder, coriander powder accordingly. Stir continuously and wait for

 minutes to separate oil from spices. Give boieled and fried eggs and potatoes in mashalas, mix well .Add salt

 according to you taste. Pour some water (½ cup) and boil for 2 to 3 minutes. Sprinkle Bengali garam mashalas

 on ready egg curry and give standing time.

Serve “ DIMER DALNA” with simple hot rice.

Thank you.

FISH KABAB/FISH RECIPE/KABAB RECIPE /FIVE MINUTES SNACKS

 

It is very difficult to make various evening snacks as daily basis, difficult to choose everyday what to

 make in evening with hot tea or coffee.

Bengali are always fond of fish; we are not out of that class. They have lots of recipes where fish is the

 main ingredient.

Here my recipe is also fish related.

Today I am happy to share with you “FISH KABAB “recipe.

INGREDIENTS: 1) FISH PIECES: (3 IN NUMBERS)

2) CHOPPED ONION: 1 CUP

3) CHOPPED GREEN CHILIES: ¼ CUP

4) CHOPPED CORIANDER LEAVES: 1 CUP

5) CHICK PEA FLOUR: 1 CUP

6) GARAM MASALA POWDER: 1 TABLESPOON , RED CHILI POWDER : 1 TABLESPOON

7) WHITE OIL: for frying, I use Rice bran oil (it is according to your choice).

8) According to your taste.

HOW TO MAKE: Keep a karai on gas oven and switch on the gas. Roast chickpea flour slightly, just to

 remove the raw flavor from flour. Add little water (1 tablespoon) and salt in it. Stir continuously chick

 pea flour; don’t make the paste of chickpea flour. Make a dried and free form of chick pea flour.

Now in other hand marinate fish pieces with little turmeric and salt to fry slightly. Remove all fish

 bones from fried fish pieces .Smash fish fleshes properly with the help of palm.

Take a bowl; keep all smashed fish pieces in it. Add raw chopped onion, coriander leaves, green chilies

 in it with little salt, Kashmir red chili powder, garam masala powder and ready chickpea flour. Mix all

 ingredients well in proper way. Give kabab shapes from the ready-mix. Place those on a flat plate .

Now deep fry kababs on medium heat; it will give perfectly cooked kababs. High flame of gas will burn

 kababs outside and inner portion will not properly cook.

Our “FISH KABAB” is ready to serve. Enjoy kababs with mayonnaise.

Try “FISH KABAB” with your family in evening.

.

Thank you .Happy cooking.

 

STUFFED CAPSICUM FRY/EASY EVENING SNACK

 It is very difficult to ready varieties evening snacks regularly.From early morning I think what I make

 in evening with hot coffee or tea.It is a daily job for me.I search for ingredients  which usually present

 in my kitchen for snacks.

My sharing article of today regarding evening snacks is stuffed capsicum fry.You may say " STUFFED

 CAPSICUM PAKORA".

HERE IS THE RECIPE:

AUTHOR :RITA CHATTERJEE.

COURSE : EVENING SNACKS.

CUISINE: INDIAN.

PREPARATION TIME:10 MINUTES.

COOKING TIME : 15 MINUTES.

TOTAL TIME : 25 MINUTES.

SERVINGS: 2 PERSONS.

INGREDIENTS: CAPSICUM: 5 TO 6 ( SMALL SIZES)

POTATO : 2 MEDIUM SIZES.

EGG: 1 

WHITE OIL: 1 CUP.

KASHMIRI RED CHILI POWDER : 2 TABLESPOONS.

SLICED ONION: 1/2 CUP.UT GREEN CHILIES IN SMALL PIECES.

GREEN CHILI: 2 TO 3; C

SALT ACCORDING YOU TASTE.

PROCESS: Boil egg and potatoes.Peel off egg and potatoes , smash and make a mix.

Fry sliced onion , green chili pieces  and add with smashed egg potato mix.Add kashmiri red chili

 powder and salt in it also. 

Clear all seeds from capsicums and make inside empty.

Keep the upper portion.

Fill all holes of capsicums with egg potato mix ,keep aside in a plate.

Place a non stick pan on gas oven.Pour white oil in it( 1 cup).Start gas on high flame , oil becomes

 hot, then keep flame in medium position.Place stuffed capsicums on pan .First place stuffed capsicums

 on upside down position.It will help to secure stuffed materials .

Now fry two sides accordingly.

Fry all stuffed capsicums in medium flame.High flame will burn capsicums and inside portions will not

 cooked properly.

Fry stuffed capsicums upside and downside with patience otherwise you will not get proper result and

 yummy taste.

Our stuffed capsicum is ready to serve.Serve evening snacks with  hot coffee and enjoy with your

 family members.Take chatpata capsicum pakoras with tomato sauce.

THANK YOU.

 

 

 

EASY BREAKFAST/HEALTHY BREAKFAST/VEG BREAKFAST

 

Today I am sharing a very easy and healthy breakfast .It takes only 5 minutes to ready this dish for

 breakfast table in the morning.

 At the time of “Basant Panchami”, (Saraswati puja festival) Bengalis take “Gota sedho” on the day

 after Saraswati puja. It is made with fresh whole green Moog dal and different vegetables like peas,

 potatoes,egg plants and sweet potatoes etc. They cook it on the Saraswati puja evening and have it on

 next day in their lunch.It is entirely a veg dish. I made a fusion in “Gota sedho”. It is

 really liked by my family members.

I took whole green moong dal and urad dal for this healthy dish.I will share all healthy aspects of dals

 in my another blog.Now I am not wasting the time and let me come to the recipe.

REQUIRED INGREDIENTS

1)      Whole green Moog dal (whole green gram beans): 250 grams

2)      Urad dal ( white): 250 grams

3)      Coriander leaves: 1 cup (chopped coriander leaves)

4)      Chili : 2 teaspoons ( chopped),whole chili 2 in numbers ,ginger :(chopped) :1 tablespoon 

 

1)      Mustard oil :1 ½ teaspoons

2)       Salt: according to your taste.

PROCESS TO MAKE BREAKFAST

1)      Soak moong dal and urad dal over night. Wash all materials properly. Add required salt and green

 chilies (2) in it and boil in pressure cooker. Take out from cooker and transfer in a bowl.

1)

1)   

1) 

1)      Now add chopped chilies, chopped ginger, mustard oil and required salt.

2)      Mix well and garnish with coriander leaves on top (it is totally optional).

3)      Our breakfast dish is ready to serve. For kids you may skip green chilies and ginger.

Happy for sharing

THANK YOU.

NOLEN GURER KANCHA GOLLA/DESERT WITH DATE JAGGARY/KHEJUR GURER KANCHA GOLLA

 

“Nolen gurer kancha golla”. It is a marvelous Bengali desert. I feel nostalgic when I give eye on this 

desert. In our childhood my grandfather used to take this desert from moira (sweet maker). It was the 

special fresh item and we are really happy to have it. As I am from joint family my grandpa distributed 

nolen gurer kancha golla among me and my cousins, we were eager to have it .It was a lovely memory 

to me. It is made from chana (cottage cheese).Sweet makers mix chana and date jaggery in perfect 

proportion and make it.

We are from Kolkata Bhowbanipur ( a well known sophisticated and posh area) where there are some

 big famous sweet shops ,situated in Jadu babur bazzar namely “Balaram Mallick and Radha Raman

 Mallick”, ”Sailendra sweets” ,Jagadhatri Mistanya Bhandar”,on the opposite side of Jadu babur bazar there are "Dwarik Ghosh","Sen Mahashaya" and "Bhim Nag" are there.They use fresh chana to make” kancha 

golla” because to maintain super quality. In normal season they use sugar for this desert but in winter 

season date jaggery is the integral part of kancha golla .We are waiting for winter to have various 

Bengali sweets made with khejur gur. In our childhood we watched sweet making standing in front of 

shops. They use wooden spatula to mix all ingredients very well. This accessory is very important for 

making sweets; it helps to give perfect flavor and texture in desert. They use big wooden thala( plate) to

 keep sweets properly. It is a traditional matter indeed.

Today I am sharing you” nolen gurer kancha golla “. I came to know it from a sweet maker of an 

authentic sweet shop. This is very easy to make but be careful about some matters.

HERE IS THE RECIPE:  

INGREDIENTS: 1) Chana (cottage cheese) -250 grams.I take 1 lit milk to make chana. Use lemon to 

make chana. You can take it from market.Dry chana using cotton cloth.Rap chanas inside cotton cloth and  keep a pressure on it for2 

hours  so that all water will come out of chanas and it remains dry.

2) Nolen gur: 250 grams. We prefer mild sweetness so I take less amount gur but you take according to your need.

3) Milk powder: 2 tablespoons.

PROCEDURE: Keep karai on gas. You must use heavy bottom karai for properly done. Pour chana and

 nolen gur in it. Keep the gas flame in sim. Stir continuously so that it does not catch the bottom of 

karai.

After 8 to 10 minutes the mixture starts to separate from the body of karai .Now add 2 tablespoons of 

milk powder for better texture of finished product. Switch off the gas flame and take out the karai. 

Make medium balls.

Keep kancha gollas on a plate .For garnishing use a raisin on top of gollas.

Our “NOLEN GURUR KANCHA GOLLA” is ready. You can have it as hot or cool. This is so

 delicious item, a traditional Bengali sweet.

THANK YOU.

LUCHI ALOOR DOM, BENGALI DURGA ASHTUMI PUJA THALI

The great festival of Bengal is Durga puja. All Bengalis whether they are poor, rich or middle class all 

are waiting for their great festivals whole year. They have their fasting in maha shasti (first day 

of festivals) and in Maha Ashtumi(3^rd day of Durga puja).Most of Bengali family don’t take none 

vegs items in these 2 days. They have puri (they say luchi) and aloo curry (aloor dom) in their main course.

The dish becomes mouth watering if a sweet with it. I made komola bhog which are liked by my family

 members (you can find the recipe in my another blog).

Today I am ready with our vegs lunch luchi ,aloordom and komola bhog.I want to share with you.

Here is the simple recipe: For luchi take white flour maida (2 cups), flour (1 cup), 4 teaspoons oil in it 

.Mix well and make dough, cut in small pieces, roll with rolling pin make like puri and fry. what a 

marvelous taste....you don't forget it.

Next item aloordom: boil potatoes, peel off the skin. Now add whole cumin seeds, bay leaf, dry red 

chili in hot oil. Fry boiled potatoes, now add turmeric powder (1/2 teaspoon), cumin powder 

(2tablespoons), coriander powder (2 ½ tablespoon),garam masala powder, and salt to taste. Fry all

masalas with boiled potatoes. Add little amount water and dry all. Ready our aloordom ,you may add

 deshi ghee for better flavor.

We, all Bengalis enjoy our great festival Durga puja with new clothes, different colorful lights by 

decorating our homes with full enjoyments. We try to make  these 5 days  happiest .

 

I think you enjoy my blog.

Thank you.