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.

GREEN PEAS KOCHURI (MOTORSHUTIR KOCHURI)

I love chilled winter because of  varieties  green vegetables, specially green peas. Pair of hot peas kochuri with spicy ‘aloordom’ on dish in winter is kind of dream in hands.Bengalis can’t think without ‘motorshutir kochuri’ and ‘Kosha aloordom’ in winter season.So celebrate your winter  in your own way with hot  peas kochuri.

.Here is the recipe.

INGREDIENTS: 1)Green peas: 500 grams.

2) White flour (maida): 500 grams.

3)Wheat (chakki atta):150 grams.

4) Whole cumin seed: 1 tablespoon.

5)Red chili powder:2 tablespoons.

6) Ginger paste:2 tablespoons

7)Green chili:4 to 5 pieces.

8)Dry roast masala(cumin seed:1/2 teaspoon,red chili:2 to 3 ,bay leaf:1piece):make it 1 teaspoon.

9)Ghee:1 tablespoon.

10)White oil:1/2 liter.

Salt to taste.

PROCEDURE:1) Peel off green peas. Keep it in a bowl.

2)Make a smooth paste of green peas (500 grams) and green chillies (4 to 5 pcs) in mixer. If the paste become coarse the kochuri will not puffed properly.

3)Take a frying pan ,add 2 tablespoons of white oil in it. In hot oil, add cumin seed,green peas paste, ginger paste( 2 tablepoon),red chilli powder(2 tablespoon),ghee( 1 tablespoon) and required amount salt in it.Add ¼ teaspoon of sugar in it for perfect flavour. Stir this mixture still drying.The mixture continuously stir  until it dries out.Sprinkle little bit sattu for quick drying. Now add dry roast masala(1 Teaspoon) in it.

4)Our filling is ready. Let it dry for few minutes.

5)Now take 500 grams maida and 150 grams chakki atta in a bowl. Add 4 t0 5 teaspoon of white oil and required salt in it. Knead dough very well. Keep aside for atleast 20 minutes.

6)Divide dough in small pieces.For stuffings ,take a dough ball on palm and make like katori(small bowl) for filling with dried peas mixture in it.

Make all dough balls like this.

7)Take round board (chaki) and greese the board with oil.Keep a ready dough ball on it and flatten ball with rolling pin.Ready all stuffed balls like this way.

8)Place a karai on gas and pour sufficient amount of oil for frying kochuris.When heat comes out from karai , our oil is ready for frying. Now fry motoshutir kochuri.

Our hot green peas kochuri is ready. This kochuri  goes very well with’ alurdom’.

It is very common in Bengal

Try this in your kitchen.

Hope you like it.

GATTE KI SABJI

Gatte ki sabji is an authentic and traditional dish from Rajasthan.Though we are Bengalees we are fond of regional dishes.And so me and my husband are always trying with our  best.It is a delicious curry prepared with gramflour or besan.

"Gatte" means cooked gramflour dumplings and when these dumplings are added to the spicy curd gravy are called "Gatte ki sabji".

It is very enjoyable in winter and rainy seasons as it is very spicy.But it can easliy digest for the presence of curd.

Ingredients:

1) Besan(gramflour) : 250 grams.

2) Haldi powder:1/2 teaspoon.

3) Red chilli powder:1 tablespoon.

4)Cumin powder:1 tablespoon.

5) Ajwain (carom seed):1 tablespoon.

6) Saunf (fennel seed): 1 tablespoon.

7) Red chilli:2 or 

8)  Bay leaf: 2 or 3.

9) White oil:4 tablespoons.

10) Ghee :1 teaspoon.

11) Curd:200 grams.Salt to taste.

Procedure:1)Take 250 grams of besan in a bowl.Add ajwain (1 teaspoon),saunf(1 teaspoon),red chilli powder (1teaspoon),white oil (2 tablespoon)and

required amount of salt in it.Mix all ingredients while still in dry form.

2) Add little amount of water in the mixture.Be careful about water ,more water will spoil the mixture to make dough.Take little amount of oil on palm

and make dough carefully.Add water slowly taking care that the final dough is smooth and stiff.

3) Now divide dough in small balls.Round small balls by using palm. Add little oil in chaki (round board).Place a dough ball on it make like thick roti.

Now round this roti like a pipe .These are "Gatte".

4)Boil water in a pan.Add these long gatte in it.Boil  for 3 to 4 minutes.

5) Strain gatte from water and cut into small pieces.Take the long gatte out when they become start floating on the surface of water as they become light on getting cooked

6)For the gravy, make a smooth paste of curd with little bit of haldi,red chilli powder,cumin powder and salt to taste.Add sufficient amount of water in it.

7) In a frying pan heat ajwain (1 teaspoon),saunf (1 teaspoon),bay leaf(2 or 3 in nos),red chilli (2 or 3 in nos).Allow it to crackle.

8) Add ready curd mix to the frying pan.Cook the spices on low flame for few seconds.Add 1/2 cup of water to bring down the temperature so that masala does not burn.

9) When oil comes up to the surface add small gattes to it and allow it in simmer for about 4 to 5 minutes.

  Gatte ki sabji is ready to serve. Enjoy it with hot rice or puris.